Cured Meats Crostini with Sobrasada and Bresaola
Appetizer crostini topped with sobrasada, bresaola, and fig-goat cheese—great for c-store foodservice demos.
Crostini topped with spicy sobrasada, delicate bresaola, and fig-garlic goat cheese for a shareable cured-meats starter.
Prep 20 min · Cook 10 min · Total 30 min · Serves 8 · Beginner
Ingredients
- 1 loaf Baguette or Italian-style crostini slices (medium-density baguette works best, sliced into 48 crostini rounds)
- 2 oz Fermin Sobrasada Iberica (spreadable cured sausage)
- 4 oz Citterio Bresaola Cured Beef (thinly sliced)
- 4 oz Goat cheese, softened (or your favorite soft cheese)
- 2 Tbsp Fig jam (rich, slightly sweet balance)
- 1 handful Arugula (torn for topping)
- 1 Tbsp Olive oil (drizzle for finishing)
- 1 clove Garlic (optional, rubbed on bread before toasting)
- as needed Fresh ground black pepper
- pinch Salt
Instructions
- Preheat oven to 375°F (190°C). Slice baguette and arrange on a baking sheet. (8 min)
- Brush bread with a little olive oil and, if desired, rub with garlic. Toast until golden and crisp, about 6-8 minutes. (8 min)
- Spread each toast with a thin layer of softened goat cheese.
- Top with a small dab of fig jam, a strip of sobrasada, and a few shavings of bresaola.
- Finish with arugula, a light drizzle of olive oil, and a pinch of salt and pepper.
- Serve immediately while warm and crisp.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
