Ingredients:
- 1 slice of good bread
- 3 slices of Provola delle Madonie
- 4 or 5 salami slices
- 10 green asparagus heads
- 1/4 of a small zucchini
- 1 teaspoon of capers
- 1 spoon of apple cider
- Olive oil, salt and pepper
Slightly toast your bread, add the sliced Provola on top and place it in the oven at 180 C until the cheese is melted. In the meantime, boil some water in a small pot. Cook the asparagus heads for 2 minutes. Separate the green part of the zucchini for the white part. Use only the green part: slice it thinly or make cubes out of it. Warm up two spoons of olive oil in a pan, add the caper and the zucchini. Keep the heat high and keep mixing. When the zucchini starts to look darker, add the cider and cook for another 2 minutes.
When all the parts are ready, compose your crostino. Add the salami on top of the melted Provola, then the vegetables and some fresh olive oil and pepper.
Enjoy!
