I live an hour away from Florence and from time to time my husband and I take the train and go to the market or food shops for special treats. But lunch is always at Giancarlo and Riccardo's Enoteca "Le Volpi e l'Uva" (the fox and the grapes from the fable by Aesop). Next to Ponte Vecchio, off the street to Palazzo Pitti, this is a perfect experience. With a 5 meter counter, everything is done before your eyes, simple salads, to cheese plates and simply the best Crostones we have ever had! Crostone means a big crostini, which is a grilled slice of bread with a topping. My favourite dish there is the Crostone with Fontina Cheese and Truffled Salami. We have tried hard to reproduce it at home but their truffled salami is very hard to find in Tuscany. So after many attempts, I have come up with this version which we have many times at home for dinner with a salad or cut up in pieces as finger food for a party. You have to use Italian bread and if you find truffled salami don't hesitate - the difference is amazing. I make my crostones with Taleggio cheese instead of Fontina and also add a drizzle of truffled honey on top, which they don't do at the enoteca. —Maria Teresa Jorge
slices of Italian bread
Taleggio cheese or Stracchino cheese for a milder taste
Pre-heat the oven grill on high and put the rack on the top shelf.
Cut 6 slices of Italian bread the thicknees of a standard sandwhich slice.
Cut 36 slices of salami paper thin.
Spread 2 tablespoons of Taleggio cheese (or Starcchino if you want a milder taste) on each slice of bread, add 8 slices of salami on top of the cheese and drizzle a tiny amount of honey over the salami. I really mean a tiny quantity so it doesn't overpower the taste of the salami and cheese.
Grill in the oven until the cheese has melted and the salami is slightly crispy on the edges (about 5 minutes) - don't overcook it as the salami will become very hard and salty.
At the enoteca in Florence they recommend a frutty, light red wine.