These roasted fennel, salami, and ricotta crostini are simple to prepare and utterly delicious. They make a lovely springtime lunch enjoyed out in the garden.
Hello everyone,
I hope you had a great weekend. We enjoyed glorious sunshine here in Tuscany with clear blue skies, which made me excited for spring.
Spring is a wonderful season in Italy, especially in the Siena countryside. The weather is pleasantly warm—perfect for long walks and picnics in the fields before the summer heat arrives.
This weekend we took a leisurely walk in a small hillside village nearby. We followed winding roads lined with cypress trees and soaked up postcard-perfect views of rolling Tuscan hills and traditional farmhouses.
After the walk we were quite hungry, and I was glad to find everything I needed in the fridge to make these roasted fennel, salami, and ricotta crostini.
We first served these crostini at New Year as part of a party spread. They came from using bits and pieces from the fridge and turned out fantastic. Crostini are perfect for using up leftover cured meats, cheeses, or vegetables.
Fennel and salami are a classic pairing; roasting the fennel brings out a sweet, caramelized flavor that complements the savory salami and the creamy ricotta.
When I make crostini I usually drizzle ciabatta slices with olive oil and toast them on a hot griddle pan. That quick charring gives the bread a smoky note and pleasant crispness.
These crostini are ideal for a light outdoor lunch or part of a picnic. My favourite spring pastime is packing a simple picnic with good food and a little vino, then spending a warm weekend afternoon outside.
I hope you enjoyed this post. See you on Wednesday!
If you try this recipe or any other on the blog, please leave a comment to tell me how it turned out — I love hearing from you! You can also FOLLOW ME on social channels to see more recipes and what I’m up to.
Step By Step Photos Above
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Roasted fennel, salami and ricotta crostini
By Emily
10 minutes
25 minutes
35 minutes
6 people
Ingredients
- 1 ciabatta loaf
- 1 bulb of fennel
- 5.3 oz (150g) Salami Milano (about 1 slice per crostino)
- 1 cup (250g) Ricotta (good quality)
- 1 tbsp olive oil
- Salt and pepper to season
Instructions
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Preheat the oven to 180°C / 350°F / gas mark 4. Thinly slice the fennel bulb, reserving the fronds for garnish. Arrange the slices on a baking tray, season with salt and pepper, drizzle about 1 teaspoon of olive oil, toss to coat, and roast for around 20 minutes until tender and slightly caramelized.
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Slice the ciabatta, drizzle each side with a little olive oil, and toast on a hot griddle pan until charred and crisp. Sprinkle the toasted slices with a pinch of salt.
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To assemble, spread a small spoonful of ricotta on each slice, top with a slice of salami and a slice of roasted fennel, and finish with a few fennel fronds for garnish. Serve immediately.
Helpful Info for All Recipes
- I usually use extra virgin olive oil in my recipes unless otherwise noted.
- When using canned or jarred tomatoes I choose well-known quality brands for the best flavour.
- Vegetable sizes are medium unless stated otherwise.
- All recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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