‘Nduja is a specialty from southern Italy, and specifically from Calabria; Calabrian cuisine is characterized by an intense love for all things spicy, and ‘Nduja is no exception – it is even prepared with so many chilis that it doesn’t need any preservatives! If you’d like to know more about ‘Nduja, head over to our dedicated article: What Is ‘Nduja and Where Can You Buy It?
The secret to a perfect bruschetta is using slightly old bread, which retains less moisture and it is therefore easier to toast evenly.
Serves: 4 | Preparation time: <10 mins | Cooking time: 10 mins
- Bread: 200 g
- ‘Nduja: 150 g
- Extra Virgin Olive Oil (EVOO): 2 tbsp
- Anchovy fillets in olive oil: as needed
- Parmesan, grated or ricotta: as needed
Tip: The best bread for this recipe would be the Apulian bread from Altamura. Any dark bread or bread with a good crust will however make for a delicious bruschetta – but avoid using baguettes or white bread meant for toasts.
Cut the bread into slices about 1-1.5 cm thick. Place the bread on a hot grill or griddle and toast it on both sides.
Tip: You can also toast the bread in a pan, or else in the oven. If you opt for the latter, add a drop of oil to each side of the slices and toast them at 180° or 200° C for about 5 minutes. Be careful not to burn them.
Leave the bread to cool a little, then drizzle with olive oil and spread about 1 teaspoonful of ‘nduja for each slice.
Serve the bruschettas plain, or else topped with some anchovy fillets, a spoonful of ricotta or some grated Parmesan.