Easy Entrees Italian

Bresaola, chive and caper mascarpone crostini

Name: Bresaola, chive and caper mascarpone crostini recipe
Yield: 12
Cuisine: /italian
Ingredients: 150g mascarpone; 2 tsp capers, finely chopped; 1 small bunch chives, finely chopped; Finely grated zest and juice of 1/2 lemon; 16 thin slices bresaola, torn; 12 caperberries, to garnish

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by delicious. team

delicious. team

Jan 16, 2025

“The great thing about crostini is that you don’t need many ingredients to make the perfect summer appetiser. If you have some panne to toast and a few slices of meat and cheese, you can make a beautiful plate of cicchetti (snacks) to enjoy with a drink.” – Kate Zoeller

Recipe note: The topping will make enough for about 12 crostini. Serve with the lemon ricotta and anchovy crostini and prosciutto, roasted peach and pecorino crostini.

This recipe is by Kate Zoeller, head chef at Genovese Coffee House

150g mascarpone
2 tsp capers, finely chopped
1 small bunch chives, finely chopped
Finely grated zest and juice of 1/2 lemon
16 thin slices bresaola, torn
12 caperberries, to garnish

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Brush bread slices with olive oil and sprinkle with salt flakes. Arrange on a baking tray and bake for 6 minutes. Flip bread and bake for another 4-6 minutes, until golden. Set aside to cool.
3.

Place the mascarpone in a large bowl and beat with a large spoon until smooth and light. Add the capers, chives, lemon zest and juice, and season to taste. Mix until combined. Spoon onto the crostini and top each with folded bresaola and a caperberry.