Crostini

Crostini aren’t unique to Tuscany, but they are certainly prevalent, and play a part of most antipasto plates or menus. It is just your basic bread topped with extra flavorful ingredients. The most common crostini are chicken liver pate, diced tomatoes with olive oil and Tuscan white beans with more olive oil and maybe braised kale. You can also find crostini spread with raw crumbled sausage and stracchino cheese and baked in the oven just until the cheese melts. The secret to success is often the rich Tuscan olive oil.

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