Tuesday, 3 January 2012


The best time to be creative is on those nights where you don't feel like going to the grocery store and just feel like staying in. This forces you to use only the ingredients you have available to you in your fridge and pantry in order to turn them into something wonderful. In my case, I found some leftover bread and decided to create two different crostini.
Crostini with bocconcini,pancetta, zucchini and sun dried tomatoes with a balsamic reduction on top
Crostini with ground beef and veal, topped with sautéed mushrooms, parmesan cheese and truffle oil 

 Recipe for : Crostini with Bocconcini

  • Baguette
  • Bocconcini
  • Pancetta ( slices are preferable )
  • 1 Zucchini 
  • 8 sun dried tomatoes
  • 1 clove of garlic
  • 1/4 cup of balsamic vinegar 

Step 1: Cut the zucchini and sun dried tomatoes into small cubes, and mince the clove of garlic. Add olive oil to your pan and cook your zucchini and sun dried tomatoes. After five to seven minutes you can add in the minced clove of garlic and let it cook for about seven more minutes. Remove the zucchini and sun dried tomatoes and put them into a small bowl.

Step 2 : in the same pan ( after the zucchini and sun dried tomatoes have been removed) add in your slices of pancetta. Let the pancetta crisp up (should be about seven minutes on medium heat). Remove the pancetta slices and place them on an absorbent piece of paper and pat them down to remove the excess oil. 

Step 3 : Cut the bocconcini into small slices

Step 4:  Make your balsamic reduction ( or you can buy some already made ). Here is a recipe if you need: balsamic reduction

Step 5: Assemble crostini  ( bread , bocconcini, pancetta, zucchini and sun dried tomatoe mixture, and top it with the balsamic reduction)