Caponata Fontina Crostini

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Caponata is a Sicilian specialty, somewhere between a sauce and a condiment. It's savory, sweet, unctuous, a bit tangy, and great in tons of different recipes. Traditionally in Sicily, it's served with seafood - but one of my favorite ways to enjoy it is on a crostini. Cut up a mild cheese like fontina and dollop the caponata right on top for a super quick appetizer for even the most unplanned drop-by guests!

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

10 minutes

Author:

Giada De Laurentiis

Ingredients

1 small to medium-sized baguette
¼ cup olive oil

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8 ounces fontina cheese, cut into thin triangles
½ cup prepared caponata, or more as needed

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Instructions

Preheat the oven to 400 degrees.
On a slight bias, slice the baguette into 1/4-inch slices. Brush the slices with the 1/4 cup olive oil, then place on a baking sheet. Bake until golden brown and crunchy, 10 to 12 minutes. Set aside to cool.
Once the crostini are cool, top each with a slice of fontina, then dollop with the caponata. Serve.