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.
Servings: 6 people
- 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
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.
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.