Here we have, starting in the foreground and going clockwise, a polenta crostino topped with meat sauce, and then three bread crostini, the first topped with chicken liver paté, the second topped with kale, and the third with simple boiled white beans and a goodly drizzle of olive oil. Very tasty!
More from Simone Ciattini
His Restaurant, the Trattoria la Baracchina
Panzanella, Tuscan Bread Salad
Bollito Misto Toscano, Tuscan Boiled Dinner
A Spectacular Fresh Fruit Crostata