Mozzarella crostini + Limoncello prosecco cocktail

WELCOME!! To the CROSTINI + COCKTAIL PARTY. Throughout December I will be sharing my favourite Italian inspired crostini toppings for the perfect bite, accompanied with a complimentary cocktail.

I have worked with my fabulous Italian mixologist friend Angelo, in Puglia, to come up with this amazing menu.

This year the festive celebrations will have to be slightly downplayed. However, it’s important to keep that festive party vibe alive, even though for many of us it may not be what we would ideally like. However it’s important to keep those good times rolling with our own delicious fun at home.

These crostini and cocktails will definitely lift up your spirits.

Here is a simple but delicious mozzarella crostini topped with red chilli and black olives served on grapefruit dressed rocket. Plus learn to make the ‘PAOLETTA‘ an Italian inspired cocktail with limoncello, Prosecco and grapefruit juice. Named after me, Angelo says, Paoletta is based on a British classic cocktail, a gin collins, but given an Italian touch. I love it!.

Enjoy my bambinos!

Burrata sat on toasted bread and rocket leaves. Topped with chopped red chill and black olives

MOZZARELLA CROSTINI – INGREDIENTS

200G BURRATA/MOZZARELLA
1 FRESH RED CHILLI
25G BLACK PITTED OLIVES
HANDFUL OF WILD ROCKET
1 TBSP OF GRAPEFRUIT JUICE
TOASTED SOURDOUGH BREAD/CIABATTA/FRENCH STICK
EXTRA VIRGIN OLIVE OIL
SEA SALT
BLACK PEPPER

METHOD

COMBINE THE GRAPEFRUIT JUICE WITH 2 TBSP OF EXTRA VIRGIN OLIVE OIL. SEASON WITH SALT AND PEPPER.
POUR THE DRESSING OVER THE ROCKET LEAVES.
FINELY CHOP THE CHILLI AND THE BLACK OLIVES. PLACE THEM BOTH IN A BOWL AND ADD 2 TBSP OF EXTRA VIRGIN OLIVE OIL. SEASON WITH SALT.
SLICE THE BURRATA OR MOZZARELLA.
PLACE THE DRESSED ROCKET LEAVES ON THE TOASTED BREAD.
FOLLOWED BY THE BURRATA. DRESS WITH THE CHILLI/OLIVE DRESSING.

A limoncello and prosecco cocktail with grapefruit juice with a thyme garnish

PAOLETTA COCKTAIL WITH LIMONCELLO + PROSECCO

20ML GRAPEFRUIT JUICE
15ML SUGAR SYRUP
15ML LIMONCELLO
30ML LONDON DRY GIN
PROSECCO
FRESH THYME
GRAPEFRUIT PEEL
CHILLED HIGH BALL GLASS
TEASPOON
ICE

METHOD

FILL A A CHILLED GLASS WITH ICE. POUR IN THE:

GRAPEFRUIT JUICE

SUGAR SYRUP

LIMONCELLO

GIN

STIR ONCE WITH A TEASPOON

TOP IT UP WITH PROSECCO

RUB THE RIM OF THE GLASS AND FINISH WITH A STRIP OF GRAPEFRUIT PEEL. FINISH BY ADDING THE GRAPEFRUIT PEEL AND A SPRIG OF THYME.

The Tiny Italian

Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.