Roast beef crostini with cheese salad

In Italy, crostini are thin slices of toastet bread that are popular as a starter. A wide variety of toppings can be served on the bread. Try our tasty crostini recipe.

Crostini Intro – engl

  • 1 ciabatta (200 g)
  • 2 cloves of garlic
  • 7 TBS olive oel
  • Sea salt, pepper
  • 1 TBS Brown Sugar
  • 6 walnuts
  • 2 spring onions
  • 200 g KALTBACH Emmentaler AOP
  • 4 TSP horseradish
  • 1 TBS light balsamic vinegar
  • 1 TSP honey
  • 1 red apple (e.g. Red Delicious)
  • 4 leaves Lollo Bionda
  • 8 slices roast beef
  • Cut the ciabattta diagonally into slices and place on a baking tray lined with baking paper. Peel and crush the garlic and mix with 3 rbsp olive oil. Brush the garlic oil onto ciabatta, sprinkle with sea salt and bake until crispy in a preheated oven at 180C (gas: level 3, fan-assisted 160C) for approx. 6-8 minutes. Melt the sugar with 1 tsp water in a frying pan, caramelise the walnuts in the pan, place on baking paper, break them apart using two forks and leave to cool.
  • Clean the spring onions and cut them diagonally into thin rings. Cut the cheese into thin slices. Purée the horseradish, vinegar, honey, 3 tbsp water and the rest of the oil, add salt and pepper to taste. Wash the apple, cut into quarters, remove the core and cut into fine slices.
  • Wash the lettuce and tear it into bite-sized pieces. Top the crostini with lettuce, roast beef, apple and cheese, sprinkle walnuts and spring onion over the top, drizzle the dressing over and serve.
  • Preparation time: approx. 30 minutes.



After 9 months of refining in our cave, KALTBACH Emmentaler AOP develops its unique black rind and the so-called „tears of joy“ – an unmistakable sign of superior quality. With its characteristic holes, soft texture and nutty flavour, KALTBACH Emmentaler AOP is a classic Swiss cheese that goes perfectly with a light white wine.

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Nutrition Facts - Table

pro 100 g

kJ / kcal 2648 / 635
Protein 28,7 g
Fat 41,8 g
Carbohydrate 36,6 g