This is a quick, but unusual, version of crostini (or…are this bruschette? See What’s The Difference Between Bruschette and Crostini) mixing pesto and capers with mini tomino cheese. They are great to nibble with a little Tio Pepe en rama, and a good sunset!
The Chief Taster was chomping at the bit, so I didn’t grill the cheese, and it was excellent.
Tomino is a cows’ milk cheese from Piedmont, which, a bit like halloumi, is really made for grilling. So if you are not in a tearing hurry grilling renders a very tasty variation – everyone needs to be immediately to hand though. Bang the gong, then get going grilling.
More details on Tomino in a future post. Most supermarkets will sell it.
Recipe for crostini of capers, pesto and Piedmontese cheese
Makes about twelve
- 120g/4 oz mini Tomino (this will be about four pieces)
- 1 small diameter baguette which can be cut into twelve slices
- Peppery olive oil
- 4 tbsps fresh pesto
- 2 tbsps capers – not the type in brine – rinse salted capers well and use those
- If you are going to grill the cheese, get your grill going on high.
- Cut the baguette into twelve thinnish slices.
- Lay them out on the grill pan, and drizzle over some olive oil.
- When just golden, turn, scrape over some pesto and a bit more olive oil, and top each slice with a third of a piece of Tomino.
- Grill for a couple of minutes.
- Distribute the rest of the pesto between the bruschetta, and then distribute the capers.
- Serve with your pre-prandial.