Go Back
–+ servings
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 Recipe
5 from 1 vote

Roasted fennel, salami and ricotta crostini

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 221kcal
Author: Emily Wyper

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 tablespoon olive oil
  • Salt and pepper to season

Instructions

  • 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 teaspoon of olive oil, toss to coat in the oil and roast for around 20 minutes until tender.
  • 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.
  • 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.

Nutrition

Calories: 221kcal