Make a unique topping for these bruschetta by transforming salami into a delicious, spicy spread. Drizzle with rich balsamic glaze and toasted pine nuts and serve alone or as part of a shared meal.
160 grams fennel and chilli salami, roughly chopped
1 tablespoon butter
1 tablespoon plain flour
1/3 cup milk
¼ cup cream, softly whipped
sliced sourdough or ciabatta
1 clove garlic, peeled
small handful baby rocket leaves
¼ cup pine nuts, roasted
Process the salami to a fine paste and transfer to a bowl.
Melt the butter in a small saucepan and stir in the flour until smooth.
Whisk in the milk and cook for 2 minutes until thick. Season well and cool.
Mix the salami into the sauce then fold in the cream.
Cover and chill if not using immediately.
Brush the bread lightly with olive oil and grill on both sides. Rub one side with a cut clove of garlic. Spread each toast thickly with the salami paste and drizzle with a little balsamic syrup, rocket and pine nuts. Serves 6 as part of a shared meal
Cook’s tip: Use a soft textured rather than a coarse firmer style salami for this recipe.