Crostini with Capocollo Calabrese and Tropea Red Onion

These crostini with Calabrian capocollo and Tropea red onion are an elegant and flavorful aperitif that combines two Calabrian excellences. The Capocollo Calabrese, naturally seasoned and smoked, perfectly matches the acidic sweetness of the Tropea Red Onion PGI sweet and sour, creating an irresistible contrast of flavors.

Ingredients

• 8 slices of homemade Calabrian bread
• 150 g Capocollo Calabrese, thinly sliced
• 1 jar of sweet and sour Tropea red onion
• 2 tablespoons of Calabrian extra virgin olive oil
• Fresh arugula to taste.
• Calabrian pecorino cheese flakes q.b.

Proceedings

1. Toast the bread slices in an oven at 180°C for 5-7 minutes until golden brown.
2. Brush each crouton with a drizzle of EVO oil.
3. Lay 1-2 slices of capocollo on each crouton.
4. Add a few well-drained sweet-and-sour Tropea red onion rings.
5. Complete with fresh arugula leaves and pecorino cheese shavings.
6. Serve immediately.

Tips

The sweet-and-sour Tropea onion perfectly balances the savoriness and smokiness of the capocollo. For an even richer version, add a few drops of Calabrian honey on top of the capocollo before serving.