Crostini di vongole

Impress your guests with this delicious, and at the same time visually attractive, starter! Crostini – Italian for little toasts – are small slices of grilled or toasted bread that are served with different types of toppings, like vegetables, savory spreads, cheeses, or olive oil and herbs. The best bread for crostini is white Italian or French bread with a little bit hard crust. Like bruschetta, it is thought that crostini originated in the medieval times when peasants typically ate their food on bread and didn’t use any ceramics. Crostini are a great and sophisticated appetizer with a drink, especially if you offer several different toppings. Here, the crostini are prepared with fresh clams and herbs. The fresh clams will open in the pan within minutes and the minced garlic and the fresh parsley will top the taste off.  Delicious!

Crostini di vongole


200-300 gr/ 7-10 oz clams

olive oil

3-4 garlic cloves, minced

fresh flat leaf parsley, finely chopped

salt and pepper to taste

4 slices of crostini bread


Rinse the clams under cold running water. Heat olive oil in a pan and saute the clams for a few minutes until the shells fully open. Remove the pan from the heat, and with the help of a spoon, scoop the clams out. Remove the clams from their shells and discard any clams that have remained closed. Keep the cooking liquid.

Mix the clams in a small bowl with the minced garlic, parsley, 6 tbsp olive oil and 4 tbsp of the cooking liquid and season with salt and pepper. Mix thoroughly.

Slice the bread and put a couple of spoonfuls of the clam topping on each slice. Bake in the oven, preheated to 180 C/355 F, for 5 minutes. Let the crostini rest for a few minutes before serving.

Crostini di vongole


5 thoughts on “Crostini di vongole

  1. As I mentioned in the previous comment, I made very similar crostini with leftover mussels and it was delicious! I loved the idea and will be makind them again in the future! Thank you for the recipe!

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