Recipe for Pane Carasau Crostini with Rasco and Honey
Sardinian recipe: Carasau bread crostini with rasco cheese and honey. A quick and authentic Sardinian snack where the rasco cheese melts delicately on the crispy carasau bread, complemented by the sweet chestnut honey. A perfect blend of flavors to delight your guests.
Instructions
- Take the sheets of pane carasau and break them into large pieces, maintaining a size suitable for serving as crostini.
- Slice the rasco cheese into thin slices, trying to cover each piece of bread with a generous amount of cheese.
- Preheat the oven to 200 degrees Celsius.
- Arrange the crostini on a baking sheet lined with parchment paper, ensuring that the cheese is evenly distributed.
- Bake the crostini and let them cook until the rasco cheese is completely melted and slightly golden, creating a crispy contrast with the base of the pane carasau.
- Meanwhile, gently heat the corbezzolo honey in a saucepan or microwave until it is fluid and easily pourable.
- Remove the crostini from the oven and immediately pour a drizzle of warm honey on each one, evenly distributing it to blend the flavors.
- Serve the crostini hot to appreciate the fusion of the intense flavor of the rasco cheese and the unique sweetness of the corbezzolo honey.
Notes
To add a unique touch to the recipe, you can garnish each crostini with a sprinkle of freshly chopped rosemary or chives before baking, to introduce an aromatic element that pairs well with the sweetness of the honey and the intensity of the cheese.