These handheld snacks are super versatile and make the perfect party starter.
This recipe originally appeared in our Fall 2021 issue. Get the magazine here.
Slice 1 baguette into 24 slices (1/4 inch thick) on an angle. Drizzle both sides with EVOO and bake at 400° on the top rack for 6 minutes, flipping halfway through, until lightly browned. Add the toppings below and you're ready for aperitivo!
In a medium bowl, toss 1 1/2 pints quartered heirloom cherry tomatoes, 1/2 cup pitted and chopped Castelvetrano olives, 3/4 cup roughly chopped basil leaves, and 1 tbsp. EVOO. Season with salt and pepper. Mound onto the toasted bread.
Spread 1 tsp. fig preserves on each slice of toasted bread. Slice 12 oz. robiola cheese into 24 pieces; spread on bread. Drizzle with aged balsamic vinegar and EVOO. Sprinkle with flaky salt and freshly cracked black pepper.
In a medium bowl, toss 1/2 head cored and thinly sliced radicchio, 1 tbsp. lemon juice, 1 tsp. EVOO, and a large pinch of salt. In the bowl of a food processor, combine 1 can (14 oz.) cannellini beans, drained and rinsed, 1/4 cup each EVOO and fresh parsley, 1 tsp. lemon zest and 1 tbsp. lemon juice, 1 clove garlic, and 1 tsp. kosher salt. Process until smooth. On each toasted bread slice, spread 1/2 tsp. Calabrian chili paste and 1 1/2 tbsp. bean mixture and top with some radicchio.