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Roasted fennel, salami and ricotta crostini

These roasted fennel, salami, and ricotta crostini are so easy to make and utterly delicious. Make these for a delightful Springtime lunch out in the garden.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 people
Calories: 221 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • 1 ciabatta loaf
  • 1 bulb of fennel
  • 5.3 oz (150g) Salami Milano (1 slice for each crostino)
  • 1 cup (250g) ricotta good quality
  • 1 tbsp olive oil
  • salt and pepper to season

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C/350F/gas mark 4. Thinly slice the fennel bulb, removing the stalks (keep the fronds for garnish) and place on a baking tray. Season with a little salt and pepper and drizzle over a tsp of olive oil, toss to coat in the oil and roast for around 20 minutes until tender.
  2. Slice the ciabatta then drizzle each side with a little olive oil and then toast each side on a hot griddle pan. Once the ciabatta is toasted and charred on each side, sprinkle with a pinch of salt.
  3. Top each slice of bread with a small spoon of ricotta, a slice of salami and a slice of fennel. Garnish with the leftover fennel fronds.

Nutrition Information

Calories 221kcal (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 221

% Daily Value*

Calories 221kcal 11%

* Percent Daily Values are based on a 2,000 calorie diet.