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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
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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 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 221kcal
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

  • 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.

Nutrition

Calories: 221kcal