Julian Marucci
Wild Mushroom Crostini
The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.
Fresh Artichoke and White Bean Crostini
A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.