Panettone Crostini

Yes!! It’s Saturday 23rd December, and I am officially off work for the holidays! I’m having a blast at my new(ish) job and looking forward to what’s coming in the new year, but it’s a welcome rest.

I first made this Christmassy take on crostini (or bruschetta) last year when Mark and I were using up a leftover panettone. We tried to come up with creative alternatives to just munching through it day after day, not that there is anything at all wrong with that – we’re just slightly odd beings. Anyway, I enjoyed these sweet-savoury crostini so much that this isn’t a “leftovers dish” any more in my eyes, but is fast becoming a Christmas staple. The combination of fruity panettone with rich mascarpone, fresh peppery rocket, and juicy grapes works really well as a Christmassy breakfast/brunch OR a perfect evening snack when you’re full-to-bursting with Christmas Dinner, and the thought of another actual meal is so far from your mind it might as well be in a parallel universe.


I use a classic panettone for this – no chocolate-chip funny business because that would be weird. The panettone crisps beautifully on the outside when toasted, but stays gorgeous and fluffy on the inside, making this feel actually quite light for an indulgent snack. Plus, nothing says “Christmas” like panettone’s candied citrus and raisins.


I’m probably more of a savoury person, I don’t mind sweet foods, but I love that “sweet” spot between the two – that’s where real magic happens. And adding in Christmas flavours takes me to my happy place with all my birthdays and Christmases coming at once. I also feel like there’s a weird sophistication about my panettone crostini, despite it being a far cry from anything authentically Italian. And there’s salad – healthy right?



The amounts are really up to you…

  • Panettone
  • Mascarpone
  • Red grapes
  • Rocket leaves
  • Balsamic vinegar


  1. Roughly chop the grapes and rocket, splash with balsamic vinegar, and toss together so everything is combined.
  2. Toast the panettone on both sides using a griddle pan until it starts to crisp lightly.
  3. Spread the mascarpone  onto the panettone slices and top with the rocket and grapes.

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