Roasted Fennel, Salami and Ricotta Crostini

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These roasted fennel, salami, and ricotta crostini are so easy to make and utterly delicious. www.insidetherustickitchen.com

These roasted fennel, salami, and ricotta crostini are so easy to make and utterly delicious. Make these for a delightful Springtime lunch out in the garden.

Roasted fennel, salami and ricotta crostini www.insidetherustickitchen.com

Hey all,

I hope you had a great weekend? It was glorious sunshine here in Tuscany with crystal clear blue skies all weekend, it really got me excited for Springtime.

Spring is such a wonderful season in Italy, especially in the Siena countryside. The temperature is lovely and warm, perfect for long walks and picnics outside before the fierce summer heat approaches.


This weekend we went a lovely walk in a very small hillside town not too far away from us. We walked along the windy roads lined with cypress trees with the most beautiful countryside views, it really was postcard perfect with the rolling Tuscan hills and traditional farm houses.

After that long relaxing walk we had worked up quite an appetite and luckily I had all the ingredients in the fridge to make these yummy roasted fennel, salami and ricotta crostini.

Roasted fennel, salami and ricotta crostini www.insidetherustickitchen.com

We first made these crostini at New Year as part of our party spread. It was the case of using up bits and pieces in the fridge and they turned out fantastic. That’s what’s so great about crostini, they are a brilliant way of using up any leftover cured meats, cheeses or vegetables you have in your fridge.

Fennel and salami is always such a perfect combination and the roasted fennel here gives such a gorgeous flavour to the delicious salami and creamy ricotta cheese.

One thing that I always do when making is crostini is drizzle the ciabatta bread in a little olive oil then place it on a griddle pan to toast each slice. This gives the bread a lovely charring and a delicious, smokey flavour.

Roasted fennel, salami and ricotta crostini www.insidetherustickitchen.com

These are perfect for enjoying outdoors in the garden for a light lunch or even as part of a picnic. I think my favourite thing to do in Springtime is to go for a picnic on a warm weekend day with some simple food, a little vino and soak up some sun.

I hope you enjoyed today’s post, see you Wednesday!

If you’ve tried this or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTERESTto see more delicious food and what I’m getting up to.

These roasted fennel, salami, and ricotta crostini are so easy to make and utterly delicious. Make these for a delightful Springtime lunch out in the garden. www.iinsidetherustickitchen.com
Print
Roasted fennel, salami and ricotta crostini
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These roasted fennel, salami, and ricotta crostini are so easy to make and utterly delicious. Make these for a delightful Springtime lunch out in the garden.

Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 221 kcal
Author: Emily Kemp
Ingredients
  • 1 ciabatta loaf
  • 1 bulb of fennel
  • 5.3 oz (150g) Salami Milano (1 slice for each crostino)
  • 1 cup (250g) Ricotta good quality
  • 1 tbsp olive oil
  • Salt and pepper to season
Instructions
  1. Preheat the oven to 180°C/350F/gas mark 4. Thinly slice the fennel bulb, removing the stalks (keep the fronds for garnish) and place on a baking tray. Season with a little salt and pepper and drizzle over a tsp of olive oil, toss to coat in the oil and roast for around 20 minutes until tender.
  2. Slice the ciabatta then drizzle each side with a little olive oil and then toast each side on a hot griddle pan. Once the ciabatta is toasted and charred on each side, sprinkle with a pinch of salt.

  3. Top each slice of bread with a small spoon of ricotta, a slice of salami and a slice of fennel. Garnish with the leftover fennel fronds.
Yum

Comments

  1. Leave a Reply

    GiGi Eats
    March 15, 2017

    Roasted fennel is one of the best flavors ever. I love the crap out of it so much but don’t use it often enough!

  2. Leave a Reply

    Megan Marlowe
    March 14, 2017

    This looks like the perfect appetizer. I love the roasted fennel paired with the salami and ricotta. I can imagine a enjoying a nice picnic lunch with this crostini!

  3. Leave a Reply

    Mary
    March 14, 2017

    I love Siena in spring! (Or any time of year really.) I love the interplay of textures and flavors here!

  4. Leave a Reply

    Patricia @ Grab a Plate
    March 13, 2017

    This looks amazing! I absolutely love fennel, and you’ve paired it with a few other goodies for a special treat! Love this!

  5. Leave a Reply

    Dannii
    March 13, 2017

    They are beautiful and perfect for spring. I am really getting in to fennel at the moment and I would happily serve these up at a party.

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