Appetizers

Roast Peppers & Goat’s Cheese Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. We often serve these crostini (which are red, white and yellow) alongside our green salsa verde crostini. A pretty combination!
February 27, 2010/by Riccardo
eggplant croquettes

Eggplant /Aubergine Croquettes

One of the most delicious things invented! Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day. These go quickly when we make them at our cooking school in Tuscany!
March 14, 2010/by Riccardo

Bean and Escarole Soup (or Crostini)

You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.
June 13, 2010/by Riccardo

Focaccia with cherry tomatoes and oregano

An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.
October 28, 2019/by Riccardo

Rustic Focaccia

An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.
February 4, 2010/by Riccardo

Small Onions in a Balsamic Vinegar Reduction

Your guests will be fighting over these tangy onions! Remember to provide plenty of bread to mop up the delicious caramelized sauce coating them. At our cooking school in Tuscany, this side dish is one of the biggest hits!
March 11, 2010/by Riccardo

Salsa Verde Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house. Salsa verde is a tangy herby sauce often served to accompany boiled meats, but delicious in its own right.
April 25, 2010/by Riccardo

Tuscan Chicken Liver Paté

This is the most classic of all Tuscan crostini. Even those who say they don’t like paté love this one!
February 28, 2010/by Riccardo

Sundried Tomatoes

Sundried tomatoes prepared like this tend to much tastier than the ones you find already prepared in oil.
March 12, 2010/by Riccardo

Fried Zucchini Blossoms

This is a dish to be made and savoured immediately. You can even make it as a pre-dinner nibble while you finish cooking something time-consuming with friends.
March 12, 2010/by Riccardo

Mushroom crostini

Best served warm, these crostini will have your guests demanding more. You'll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.
February 20, 2010/by Riccardo

Cecina – Baked chickpea pancake

There are versions of this all the way up to the French Riviera. In Livorno (Leghorn) it is served as an energy-packed sandwich.
January 2, 2010/by Riccardo

Aubergine (Eggplant) Caviar with lemon and yogurt

This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.
October 1, 2015/by Riccardo

Aubergine (Eggplant) Crostini

Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.
October 24, 2010/by Riccardo

Tomato and Basil bruschetta

In Italian, this simple but delicious tomato appetizer is pronounced "Brusketta". Obviously, use the tastiest tomatoes that you can get hold of. Often, cherry tomatoes have a lot more flavour than larger varieties.
October 24, 2010/by Riccardo