Fennel, salami and goat’s cheese bruschette

Fennel, salami and goat’s cheese bruschette

By
From
Little Italy
Makes
12
Photographer
Jacqui Melville

Finocchiona is a very popular Tuscan pork salami, flavoured with fennel seeds and herbs. It’s perfect here with slices of fennel and smooth, creamy goat’s cheese. It tastes great with artichokes, too.

Ingredients

Quantity Ingredient
12 slices ciabatta
8 tablespoons extra-virgin olive oil
1 garlic clove
3 baby fennel bulbs
200g soft goat’s cheese
1-2 tablespoons milk
sea salt
freshly ground black pepper
24 slices fennel salami
2 teaspoons fennel seeds, lightly toasted
few sprigs dill
extra-virgin olive oil, to serve

Method

  1. Brush each side of the ciabatta slices with olive oil and place on a hot griddle pan over a high heat until charred marks appear, turning to char both sides. Remove from the pan and rub each piece with the garlic clove.
  2. Using a mandolin or a very sharp knife, trim and thinly slice each bulb of fennel into long strips.
  3. Break up the goat’s cheese into a medium bowl, add the milk and some seasoning and whisk until smooth. Thickly spread the mixture over each slice of ciabatta. Top each with a couple of slices of salami and fennel. Sprinkle with the fennel seeds and dill sprigs, drizzle with a little extra-virgin olive oil and serve with a cold glass of Prosecco.
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