Spicy Calamari Crostini

Nowadays, the interchange between bruschette (singular bruschetta)—a grilled slice of bread simply rubbed with garlic and slathered with olive oil, or piled high with chopped tomatoes and basil—and crostini, literally “little crusts,” has blurred beyond recognition. Today any seasonal ingredient, thrown on a great slice of crusty grilled or toasted bread served along a glass of well paired wine, will bring an instant smile. This combination, first brought to the Alimenari by sous chef Carlo Biggi, is a showstopper. The tender calamari, perfectly seared and tossed with roasted cherry tomatoes and a dose of Calabrian chili, is the last thing you might expect on a grilled slice of bread, but I assure you, with the built-in “scarpetta,” it’s a little bit of heaven on toast. Be sure to give the bread a strong toast to hold up to the juices!

Serves 4

1 tablespoon extra virgin olive oil

¼ pound calamari, including tentacles, cleaned, tubes sliced into ⅓-inch rounds (about ¾ cup)

Fine sea salt to taste

Freshly ground black pepper

2 garlic cloves, thinly sliced

1 pint cherry tomatoes (ideally Sungolds)

1 peperoncino, crumbled, or to taste

1 tablespoon lemon juice

1 tablespoon chopped parsley

4 slices filone bread, ¾ inch thick, well toasted

1. Add the olive oil to a large cast iron skillet over high heat. Once the oil is shimmering, add the calamari and sear. Season with salt and pepper and cook, without stirring, for 1 to 2 minutes, until the calamari is sizzling and just beginning to firm up.

2. Add the garlic and stir for 30 seconds. Add the cherry tomatoes and crumbled peperoncino and cook, stirring often until the liquids reduce and thicken, 3 to 4 minutes. Remove the pan from the heat and stir in the lemon juice and parsley.

3. Heap 2 tablespoons of the calamari mixture atop each slice of toast, sprinkle with salt, cut each piece of toast in half, and serve immediately.