60gPecorino di Tartuffothinley sliced, Pecorino with truffles
Put a griddle pan on a high heat. Cut the ciabatta into 18 slices and drizzle each side of bread with the 1 tablespoon of olive oil. Place on the griddle pan until toasted and slightly charred on each side ( do this in batcheset aside on a chopping board or large plate.
To make the stracchino and spinach crostini put a medium sized pan on a medium heat with 1 tablespoon of oil. Finely chop the garlic clove and add to the pan, fry for 30 seconds. Roughly chop the spinach and add to the pan, add 1tbsp of water if it sticks this will help it wilt. Once the spinach is wilted sprinkle with salt and pepper and a squeeze of lemon juice and set aside to cool.
Spread 6 slices of toasted bread generously with stracchino cheese then top with spinach.
For the cannellini bean Crostini add 1 tablespoon of olive oil to a pan under a low heat. Finely chop the garlic and add to the pan, fry for 1 minute. Add the cannellini beans and start to roughly mash them with a fork. Add the lemon zest, salt and pepper and remove from the heat. Add another tablespoon of oil and mash everything together, spread on 6 slices of toasted bread topped with a little basil.
For the last Crostini simply top 6 slices of toasted bread with Prosciutto, cheese and drizzle over some honey, sprinkle with pepper.