Crostoni with savoy cabbage, casera cheese and speck

Name: Crostoni with savoy cabbage, casera cheese and speck
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Multigrain whole wheat bread (50 g each) 6 slices; Verza (savoy cabbage) 0.7 lb; Speck 1.5 oz; Valtellina Casera cheese aged 1.75 oz; Raisins 1.75 oz; Pine nuts 3 tbsp; Garlic 1 clove; Fresh chili pepper 1; Extra virgin olive oil to taste; Fine salt to taste

it de fr es br

273

Calories per serving

Energy Kcal 273
Carbohydrates g 35
of which sugars g 9.3
Protein g 10.7
Fats g 10
of which saturated fat g 2.75
Fiber g 4.2
Cholesterol mg 15
Sodium mg 832

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 6 pieces
Cost: Average

PRESENTATION

Looking for something cozy and delicious? These crostini with cabbage are just what you need. Really good stuff. Imagine slices of rustic cereal bread toasted to crispy perfection, forming the ideal base for a medley of warm, comforting toppings. The cooked cabbage adds an earthy, slightly sweet note that pairs beautifully with the nutty, melted Casera cheese crostini. The cheese oozes over the top—seriously good—creating a smooth layer that blends seamlessly with the savory speck. Speck, a smoky relative of prosciutto, brings a savory kick that elevates each bite. And the cheese? So so melty.

These speck crostini are perfect for a casual gathering or a cozy night in. And look, they pair well with a good red wine or a side of buttery polenta. The bread absorbs the flavors of the toppings, delivering a moist, rich taste in every mouthful. For real, the cabbage provides a comforting texture without being too heavy, and the mix of tangy cheese with smoky speck takes things to the next level.

These crostini with cabbage are pretty simple to make but feel special, offering a blend of hearty and warm flavors that linger on your palate. They are a great twist on traditional crostini recipes—you'll love it—perfect for enjoying by the fireplace, wrapped in a blanket, perhaps with friends and a glass of wine nearby. Whether served as an appetizer or savored solo, they showcase good, simple flavors that always hit the spot. Indulge in these rustic bites for a taste of comfort that's sure to make any winter evening feel extra special. Can't go wrong.

How to prepare Crostoni with savoy cabbage, casera cheese and speck

To prepare the crostoni with savoy cabbage, casera cheese, and speck, start by cleaning the savoy cabbage. Leaf it 1 to obtain 200 g of leaves and cut them into thin strips about 3/4 inch 2. Then finely chop the chili pepper and move to the stove 3.

In a saucepan, heat the chili pepper and garlic in the oil, then add the savoy cabbage 4, season with salt, and cover with a lid, letting it cook on low heat for 10 minutes 5. Remove the lid and continue cooking for a few more minutes, allowing any excess liquid to evaporate; add the pine nuts 6,

and the raisins 7. At the end of cooking, remove the garlic 8 and let it cool for a moment 9.

Meanwhile, preheat the oven and cut 6 slices from the bread, each about 5/8 inch thick 10. Then grate the casera cheese using a coarse grater 11 and finally cut the speck into strips 12.

Proceed with the composition. Arrange the bread on a baking sheet with parchment paper and garnish with the savoy cabbage 13, then with the cheese 14 and the speck 15.

Drizzle a few drops of oil over all the crostoni 16 and bake them in a static oven at 428°F for about 8 minutes 17. Here are your piping hot crostoni with savoy cabbage, casera cheese, and speck ready: enjoy your meal 18.