These roasted fennel, salami, and ricotta crostini are easy to assemble and absolutely delicious. Serve them for a light spring lunch in the garden.
Hello,
I hope you had a lovely weekend. We enjoyed bright, clear skies here in Tuscany, and the warm sunshine has me excited for spring. This season is particularly beautiful in the Siena countryside — mild temperatures, long walks and plenty of time to sit outside before the summer heat arrives.
Over the weekend we explored a small hilltop town nearby, wandering windy roads lined with cypress trees and taking in the classic rolling hills and farmhouse views. The walk left us hungry, and fortunately I had the ingredients to make roasted fennel, salami and ricotta crostini — a simple, satisfying snack that’s perfect after fresh air and exercise.
I first made these crostini for a New Year’s party, using up odds and ends from the fridge. They were a hit. That’s one of the great things about crostini: they make excellent use of leftover cured meats, cheeses and vegetables.
Fennel and salami pair beautifully — here the roasted fennel develops a sweet, caramelized flavor that complements the savory salami and creamy ricotta. For the bread I prefer ciabatta: drizzle each slice lightly with olive oil and toast on a hot griddle pan. The light charring adds a smoky note and a pleasing crunch.
These crostini are ideal for an outdoor lunch in the garden or for taking on a spring picnic. My favorite spring pastime is a simple picnic with easy food, a little wine and time to enjoy the sun.
I hope you enjoyed this post — see you on Wednesday! If you try this recipe or any others on the blog, please leave a comment and tell me how they turned out. I love hearing from readers.
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Roasted fennel, salami and ricotta crostini
By Emily
Ingredients
- 1 ciabatta loaf
- 1 bulb of fennel
- 5.3 oz (150g) Salami Milano, (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. Trim and thinly slice the fennel bulb, reserving the fronds for garnish. Place the slices on a baking tray, season with salt and pepper, drizzle with about 1 tsp olive oil and toss to coat. Roast for about 20 minutes, until the fennel is tender and lightly caramelized.
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Slice the ciabatta. Drizzle both sides of each slice with a little olive oil and toast on a hot griddle pan until charred and crisp. Sprinkle the toasted bread with a pinch of salt.
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To assemble, spread a small spoonful of ricotta on each slice of bread, top with a slice of salami and a slice of roasted fennel. Garnish with the reserved fennel fronds and serve immediately.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless noted otherwise.
- When using canned or jarred tomatoes, I recommend well-known quality brands for the best flavor.
- All vegetables are medium-sized unless otherwise specified.
- Recipes are tested using a fan (convection) oven unless noted.
- Nutrition is calculated automatically and should be considered an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as a guideline only.