Sweet and savoury toasts

Sweet and savoury toasts

Profile picture for user Sonia Peronaci
Sonia Peronaci

Sonia Peronaci transforms the classic Italian toasted bread appetizer into delicious finger food. She proposes two types: one based on sweetened stracchino (a fresh, soft and runny cheese) with figs, walnuts and flakes of dark chocolate; the other is more oriented to the autumn season, with red and white grapes poised on a thick layer of creamy and intense Gorgonzola.


The sweet toasts:
8 slices Pane casereccio ai semi / Pain campagnard aux graines / Landbrot Mehrkorn
240 g stracchino
70 g caster sugar
8 black or green figs
16 walnuts kernels
to taste dark chocolate curls
to taste mint leaves
The savoury toasts:
8 slices Pane casereccio ai semi / Pain campagnard aux graines / Landbrot Mehrkorn
240 g gorgonzola cheese
150 g mixed grapes
16 slices raw cured ham
to taste thyme


The sweet toasts

  • To make the sweet toasts, start by placing your slices of bread on the searing hotgrill.
  • Toast them on each side for a few minutes until they are crisp and golden.
  • Mix the stracchino in a bowl with the granulated sugar, using a wire whisk or an electric hand mixer, to obtain a smooth creamy sauce.
  • Spread the mix on the toasted bread.
  • Rinse the figs without removing the skin, then cut into segments and arrange these on the bread.
  • Decorate with the walnut halves and flakes or chips of dark chocolate.
  • Finish with a few leaves of fresh mint and your sweet canapés are ready!

The savoury toasts

  • Here again, begin by toasting the slices of bread on the searing hot grill.
  • Now stir the Gorgonzola in a bowl to soften and smooth it for easy spreading on the toasted bread.
  • Decorate with grapes cut in half lengthwise, alternating the two colours on the surface.
  • Finish by rolling up some slices of prosciutto crudo to form little roses and place them among the grapes.
  • Add a few little leaves of aromatic thyme and the savoury canapés are ready too!
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