Real classics from the Cucina Toscana: Affetatti misti with bruschetta and crostini
A typical starter variation: Affetatti misti with bruschetta and crostini
#LebensfreudeChiantiClassico
In the first blog post under the motto #LebensfreudeChiantiClassico, I introduced you to my recipe variations of salt-free Pane Toscano . This bread is also the basis for many other typical Tuscan dishes, which are sometimes created out of a desire to make good use of bread that is no longer quite fresh. For example, the classics of Italian cuisine: crostini and bruschetta.
Appetizer & aperitivo: crispy Pane Toscano with a few extras
The ideal base for crostini or bruschetta is Pane Toscano that is one to two days old. This is cut into slices, briefly toasted or roasted so that it is nice and crispy. And then it is topped or spread with a wide variety of things, whereby there are virtually no limits to the imagination. The absolute Italian classic: bruschetta al pomodoro - toasted bread with diced tomatoes, basil, olive oil and a hint of garlic. Another perfect starter that is often on the menu in Tuscany is fettunta. This is simply toasted bread with olive oil and garlic. Fettunta is especially popular in autumn to taste the fresh olive oil.
The crostini alla Toscana are spicier on top: a sometimes still lukewarm chicken liver cream is spread on the toasted paneer, to die for!
Pulses are very typical of Tuscan cuisine and are used in all kinds of variations. From beans and peas to chickpeas. My favorite recipe is the version with beans and sage.
Affetatti misti
Is a typical "antipasto" and often the prelude to a successful meal
I've put together all my favorite recipes for you: bruschetta, crostini alla Toscana, with sage and beans, a pate of finely chopped olives and a warm crostini topping of mozzarella and acciughe (pronounced atschuge), which are small anchovies marinated in either oil or salt.
Before the pasta is after the first indulgence...
Bruschette and crostini are often served in combination with "affettati misti" - mixed cold cuts of various types of prosciutto and salami. Cheese and sometimes pickled vegetables are also a popular accompaniment. And, of course, a glass of wine is a must. This is all "antipasta" - which translates as "before the pasta". Whoever serves such a mixed starter plate at a Tuscan evening has already won. So: "Buon appetito, my dears!"