Spruce needle buttered crostini & saltimbocca

I.P.A. or Spruce it up!, serves 2

Crispy, salty and slightly piney. Our spruce needle buttered crostini & saltimbocca matches perfectly with the subtle spiciness of the Indonesian Pale Ale. We'd recommend serving it as a phenomenal starter, or simply as a flavourful snack during the day.


  • ½ ciabatta, in 1 cm slices
  • 2 tbsp. olive oil
  • 200 gr chicken tenderloins
  • Salt and pepper
  • 6 sage leaves
  • 4 slices prosciutto
  • 25 gr butter
  • 50 ml Lowlander I.P.A.
  • 1 tbsp. spruce needle butter

This is how you make it  


  1. Sprinkle the slices of ciabatta with 1 tbsp. of olive oil. Heat a grill pan and grill the ciabatta on both sides until golden brown.
  2. Season the chicken tenderloins with salt and pepper and cover each tenderloin with a leaf of sage, then wrap them up in prosciutto.
  3. Heat the butter and the remaining olive oil in a frying pan and pan-roast the tenderloins until golden brown. Add a shot of Lowlander I.P.A. to reduce.
  4. Divide the spruce needle butter over the ciabatta slices and place a piece of saltimbocca on top of each slice. 


Best enjoyed with Lowlander I.P.A.