We’re bringing you a seasonal recipe—an absolute must-try for your next aperitivo!


Ingredients for 4 People

  • 14 oz (400 g) white grapes
  • 8 slices of baguette-style white bread, about ½ inch (1.5 cm) thick (X oz / X g)
  • 7 oz (200 g) Stracchino cheese
  • 16 thin slices of cured pork loin
  • De Nigris Balsamic Pearls
  • 1 sprig fresh thyme
  • Extra virgin olive oil
  • Black pepper

For the recipe

 

Preheat the oven to 410°F (210°C).

Wash and dry the grapes, then place them on a baking sheet lined with parchment paper. Drizzle with a little olive oil, season with a pinch of black pepper, and roast for about 8 minutes. Remove from the oven and let cool.

Slice the bread and toast the slices on a hot grill pan for a few minutes until golden and crispy.

Spread a generous layer of Stracchino on each slice of toasted bread. Top each crostini with two slices of cured pork loin.

Once the grapes have cooled, gently place four or five on each crostini.

Finish with a few De Nigris Balsamic Pearls, garnish with fresh thyme leaves, and serve immediately.

Enjoy!