Fennel Salami Bruschetta with Rocket and Pine Nuts

, from Issue #47. August, 2015
Photography by Aaron McLean.
Fennel Salami Bruschetta with Rocket and Pine Nuts

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

To assemble
sliced sourdough or ciabatta
olive oil
1 clove garlic, peeled
balsamic glaze
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.

Menu:  Serve with  Melting Bocconcini, Green Bean, Broad Bean and Caper Berry Salad, Capsicums with Almonds, Capers and Raisins, and finish with  Hazelnut and Aniseed Fregolata