Looking for a simple and quick recipe to ease back into your routine? As featured in the September 2024 issue of Coup de Pouce magazine, try our new crunchy and flavorful recipe for crostinis with crispy pepperonis, honey, and tomatoes!
Made with our must-have Caserta pepperoni, it promises a comforting and satisfying return to routine! Try it for lunch or as an appetizer!
1 Caserta pepperoni, sliced on the bias
1 baguette, sliced on the bias
2 tablespoons of olive oil
1 container of cherry tomatoes, halved
1 clove of garlic, minced
1/2 teaspoon of Italian seasoning
1/4 cup of fresh basil, chopped
2 tablespoons of honey
1/2 cup of ricotta
Salt and pepper
Honey and fresh basil leaves, for garnish (optional)
Preheat the oven broiler. Place the slices of baguette on a baking sheet. Cook on the top rack for 2 to 3 minutes or until the slices are nicely toasted. Set aside.
In a large non-stick skillet, grill the pepperoni slices over medium-high heat for 1 to 2 minutes on each side or until crispy. Set aside on a plate.
In the same skillet, heat the olive oil over medium-high heat. Sauté the tomatoes for 2 to 3 minutes or until they start to break down. Add the garlic and Italian seasoning, season with salt and pepper, and sauté for 1 minute. Remove from heat. Add the pepperoni, chopped basil, and honey. Mix well. Set aside in the refrigerator.
If transporting in a lunch box, bring some slices of bread, the pepperoni mixture, and a bit of ricotta cheese separately. When it’s time for lunch, assemble the crostinis by spreading ricotta on each slice of bread, then adding the pepperoni mixture. Drizzle with a bit of honey and top with a few fresh basil leaves, if desired.
Choice of Caserta pepperoni in two flavors: sweet or spicy.
