Crunchy, Gratinated Rolls – Crostini Alla Francesca

5 from 8 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 3 people


To garnish:

  • 3 tbsp Extra virgin olive oil
  • 6 Discs Ham, raw and smoked, cooked or air-dried
  • 6 tsp Corn kernels, young, from the can
  • 2 medium sized Tomatoes, red, fully ripe
  • Salt and pepper, black, fresh from the mill
  • 2 tsp Oregano, fresh, frozen or dried
  • 6 Discs Pecorino or mountain cheese
  • 6 leaves Roma salad, (optional)
  • 3 Olives, black, pitted, (optional)


  • Cut the tops of the ciabattini flat and halve horizontally.
  • Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stalk. Halve each half lengthways, remove the kernels and cut the quarters into pieces the size of a kernel of corn. Season the tomato pieces together with the strained corn kernels with salt and pepper and oregano. Cut the ham and cheese slices onto the ciabattini.
  • Remove the required leaves from the Roma salad, wash and place on a serving plate as a mini bowl.
  • Heat the olive oil in a large pan. Add the ciabattini with the cut surfaces facing down and roast until light brown. Put the ciabattini in an ovenproof bowl, cover with the ham and spread the corn-tomato mixture on top. Finish with the cheese and cut the optional olives in half and press onto the cheese. Bake with top heat until the cheese has melted. Put the finished crostini in the salad bowl, serve and enjoy.


  • Ciabattini are small rolls made from ciabatta dough. Use a diagonally cut baguette as an alternative. For a recipe for ciabattini, see: Four ciabattinos for bruschetta
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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