Non-VegetarianCalabrese cuisine Starters

Crostini con 'Nduja e Ricotta

Name: Crostini con 'Nduja e Ricotta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 8 slices rustic country bread; 100 g 'nduja (soft spreadable chilli salami); 250 g fresh sheep's milk ricotta; 20 ml Extra virgin olive oil; 1 g wild dried oregano; 8 leaves Fresh basil

Crispy toasted rustic bread topped with fiery Calabrian 'nduja softened into creamy fresh sheep's milk ricotta.

🇮🇹Italy· Calabria

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 290 kcal

Ingredients

0 of 6 gathered

Servings

8 slices rustic country bread — crusty sourdough or pane casereccio cut 1.5 cm thick
100 g 'nduja (soft spreadable chilli salami) — authentic Calabrian spicy pork paste
250 g fresh sheep's milk ricotta — drained of excess whey
20 ml Extra virgin olive oil — for brushing bread
1 g wild dried oregano — a generous pinch
8 leaves Fresh basil — small whole leaves for garnish

Equipment

•Cast-iron griddle pan
•Small saucepan
•Mixing bowl
•Pastry brush

Nutrition

Per serving, approximate

Calories: 290 kcal
fat: 15 g
carbs: 28 g
fibre: 2 g
protein: 11 g
calories: 290 kcal

Instructions

1
Cut the rustic bread into even slices about one and a half centimetres thick.
2
Preheat a cast-iron griddle pan over medium-high heat until hot.
3
Place the 'nduja in a small pan over very low heat for two minutes until warm and pliable.
4
Whisk the drained ricotta in a bowl until smooth and spreadable.
5
Swirl the warm 'nduja loosely through the ricotta to create a vibrant marbled effect.
6
Brush the bread slices lightly with extra virgin olive oil on both sides.
7
Toast the bread on the hot griddle for two minutes per side until deeply golden with grill marks.
8
Spoon the warm marbled ricotta and 'nduja mixture generously over each toasted slice.
9
Scatter with a pinch of dried oregano and fresh basil leaves before serving warm.

Chef's tips

Gently warming the 'nduja softens its cured fat so it integrates easily with the cold ricotta. Do not mix the cheese and salami completely smooth if you want an eye-catching marbled appearance.

Ingredient substitutions

'nduja → Spanish sobrasada mixed with a pinch of hot chilli powder
sheep's milk ricotta → fresh cow's milk ricotta or well-drained stracciatella

Storage

Store leftover ricotta and 'nduja mixture in an airtight container in the fridge for up to two days.

Reheating

Re-toast fresh bread slices and allow the chilled spread to come to room temperature before serving.

Common mistakes to avoid

•Overheating the 'nduja until the pork fat separates into grease rather than softening gently.
•Using wet ricotta without draining it first, which leaves the toasted bread soggy.
•Toasting the bread too far in advance so it turns hard and cold before assembly.

Serving suggestions

Serve immediately while the bread is hot alongside green olives and marinated artichokes.Pair with a chilled glass of Cirò Rosato or a crisp Calabrian Greco Bianco.