Sunday, April 28, 2013

Crostini, tartines, pinchos!

These are white bean and arugula crostini, a recipe from Jill Dupleix's cookbook Very Simple Food. They're made with brown sugar and Worcestershire sauce, which give them a delicious smoky sweetness.

The Italians have their bruschetta and crostini, the French have tartines and the Spanish their pinchos and montaditos. They're all essentially the same thing: mini open-faced sandwiches made with what you have around, such as cheese, cured meats, mushrooms, etc.

Here are some nice flavour combinations that I've found in cookbooks and during travels online:
  • white bean and grilled eggplant
  • peas, garlic and parmesan
  • pear, prosciutto and radish
  • artichoke and cannellini bean
  • goat's cheese and roasted red pepper
  • tomato, basil and bocconcini 
  • smoked trout and cucumber
  • fava beans with mint and goat's cheese
  • smoked ham and coleslaw
  • black olive tapenade with tomato and basil
  • grilled eggplant and parmesan 
  • apple, caramelized onions and thyme
  • sauteed mushrooms with garlic and parsley
For further reading:'s page on montaditos tapas

Laura Calder's tartine recipes on

Giada de Laurentiis' 17 crostini recipes on

Jill Dupleix's website


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