Step 1

Preheat the oven to  425 °F.

Step 2

Cut the scamorza into thin slices. Cut the sun-dried tomato into thin strips.

Step 3

Bring water to a boil and cook the broccolini until tender. Drain and sauté in a pan with a little bit oil, salt, garlic and chili pepper. Add the scamorza and tomato.

Step 4

Brush the slices of bread with oil, toast in the oven, then place the broccolini mixture on top; toast the crostoni in the oven for a few minutes (the time needed to let the cheese soften). Serve immediately, piping hot.