Nduja, a spicy spreadable salami paste which is a specialty from Calabria, Southern Italy. Calabrian cuisine is characterized by an intense love for all things spicy, and ‘Nduja is its staple, made with so many chillis that it doesn’t need any preservatives. If you’d like to know more about ‘Nduja: 2021/11/09/nduja-the-calabrian-spicy-spreadable-salami-paste
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
- Calabrian ‘Nduja – Spicy Salami Spreadable Paste: 150 g
- Extra Virgin Olive Oil (EVOO): 2 tbsp
- Optional – Anchovy fillets in olive oil: as needed
- Optional – Parmigiano, grated or ricotta: as needed
Tip: The best bread for this recipe would be a rustic bread, any dark bread or bread with a good crust will however make for a delicious bruschetta.
Slice bread thick about 1-1.5 cm. 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° C / 350 F / Gas 4 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, or a spoonful of ricotta or grated Parmigiano.