In Tuscany an aperitif such as an appetizer is usually organized with salami, prosciutto and crostini.Crostini or crostoni is a slice of bread with a tasty sauce on top.During a Private Virtual Cooking class we offered this idea an prepared 3 different crostoni .We chose the colours of Italian flag and so we had crostini al pesto and green beans , crostini with cheese and tomato bruschetta.Sincerely the experience was great and tasty,accompanied by a nice Chianti Classico wine.
Here is the recipe for the Crostoni with Cheese cream we realised during the class.
Crema al Pecorino -Sheep Cheese Sauce Ingredients for 6 people
120 gr.= 4 oz.grated pecorino/sheep cheese (or hard cheese in general )
250 ml = 8.4 fl.oz.milk 40 g =1.5 oz.butter 40 g=1.5 oz. oo/all-purpose/plain flour Pepper as needed
Tools : A pot
The basis of the pecorino cream is bechamel. In a saucepan, melt the butter, then add the flour.
Pour the milk over it, mixing it with a whisk always in the same direction. Season the béchamel with a generous grind of pepper, nutmeg and salt. and make it thicken.
Remove the pan from the heat, pour in the grated pecorino and stir again to melt the cheese. Now your pecorino cream is ready to be enjoyed.
You can serve it on a slice of bread, next to a meat dish and with some pepperoncino on top.
Then set on a wooden board some grapes, some slices of cheese, some cherry tomato, prosciutto wrapped around grissini and the not to be forgotten taralli (even is they are not from Tuscany but Apulia).
I just realise this is the second time on a row I talk about crostoni, so next post about the difference among crostoni, crostini and bruschetta.Anyway always nice as a meal or aperitif.It depends how many you eat!