Finocchiona, Whipped Ricotta & Truffle Crostini

"It is, like, the best sandwich place in the w-w-world,” spluttered my sister to me, knees quivering, hands shaking, and face contorted into a most peculiar expression.

And so it was that I discovered All’Antico Vinaio; a small shop in the heart of Florence, with sandwiches anything but little. Fresh focaccia bulging with prosciutto, mortadella, burrata, finocchiona, pecorino, carciofi… oh, I could go on and on.

As beautiful as my ‘Inferno’ was - Porchetta Toscana with verdure grigliata, crema piccante & rucola - there was one dilemma. The provocative menu left me wanting all, but, alas, a stomach that could manage only half... of one.

Therefore, back on English soil, I have made it my duty to recreate All'Antico’s famous sandwiches in the form of crostini. This way, both me AND belly will be smiling afterwards.

🌿 Makes 4 crostini

• jar roasted aubergine meze (I used 'Belazu')

• jar truffle & artichoke pesto ('Belazu' again)

• crema di parmigiano: 125g ricotta & 50g of grated parmesan

• 4 slices of finocchiona

• thyme (to garnish)

1. Grate your parmesan and place it into a bowl with the ricotta.

2. Whip them together with a fork, and put to the side.

3. Toast your crostini and give them a rub of raw garlic.

4. Dollop a tsp of aubergine meze onto each crostino, and smooth out.

5. Onto the top of that, ½ tsp of truffle & artichoke pesto.

5. Fold the finocchiona onto one side of the crostini.

6. Teaspoon your ‘crema di parmigiano’ onto the other side.

7. Decorate with a sprig of thyme.

8. Close your eyes, conjure up Florence, and mouth open wide.