I’ve made loads of dishes from Cicchetti and Other Small Italian Dishes to Share. This dish though, Polenta Crostini with Cheese and Ham, is perhaps my least favourite, simply because I don’t really like polenta. The original recipe calls for Caciocacallo cheese and thin slices of capocolle. A touch tricky to find around my way so pama ham and mozzarella were substituted. I believe that Caciocacallo is a lightly smoked cheese, so something that melts deliciously and has a tinge of smoky flavour would work well as a replacement.
Polenta crostini are simply slices of cooked polenta, mixed with chopped rosemary and poured into a rectangular baking dish to cool and to set. Once set it is cut into even slices and baked at 200C for 10 minutes to crisp up and warm through before being topped with the cheese and the meat. If I ever make them again I would be tempted to put a while bunch of parmesan or similar in the polenta too.An adaptation of Bassilicata Salami and Caciocavallo Cheese from Cicchetti by Lindy Wildsmith and Valentina Haris