appetizers sardinian

Fava Cream Crostini with Guanciale

Fava cream crostini with crisp guanciale, toasted bread, and a clean Sardinian aperitivo rhythm.

Dairy-Free
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Prep 10 min
Cook 10 min
Total 20 min
Servings 4
Difficulty Easy

Ingredients

Base

Spread

Topping

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Instructions

  1. Cut the bread into slices and set them aside.

  2. Trim the rind from the guanciale, cut it into thin strips, and cook it in a dry pan until crisp.

  3. Toast the bread in the rendered guanciale fat until golden.

  4. Spread each slice with a spoon of fava cream and top with the hot crisp guanciale.

Storage & Meal Prep

Toast and assemble just before serving so the bread stays crisp.

FAQ

Can I make the fava cream ahead?

Yes. Make the fava cream a day ahead and keep it covered in the refrigerator. Bring it close to room temperature before spreading so it does not chill the toast.

What can I use instead of guanciale?

Pancetta is the closest substitute. Use a small amount and cook it until crisp so the crostini still has contrast.

Interactive Nutrition Map

4 Servings

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Meat & Poultry
Guanciale (Cured Pork Jowl)
100 g
Legumes
Fava Beans (Cooked)
180 g
Grains & Bread
White Bread (Crusty)
30 g

Per Serving

233kcalCalories
6gProtein
13gCarbs
17gFat
3gFiber
Sodium
284mg12% DV
Potassium
198mg4% DV
Calcium
38mg3% DV
Iron
1.1mg6% DV
Magnesium
24mg6% DV
Vitamin C
0.6mg1% DV
Vitamin A
1µg0% DV
Vitamin K
1.3µg1% DV
Folate
55µg14% DV
White Bread (Crusty)
Fava Beans (Cooked)
Guanciale (Cured Pork Jowl)
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

I make these crostini when I want a small Sardinian-style bite that still feels cooked. The fava cream gives the bread body, and the guanciale does the seasoning work.

The order matters. I crisp the guanciale first, then toast the bread in a little of the rendered fat so the base tastes connected to the topping. The fava cream should be smooth enough to spread but not loose.

Serve them as soon as they are assembled. Once the cream sits on the toast for too long, the center softens and the clean contrast disappears.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide