Nduja bruschetta with parmesan and basil

This is a great way to use up yesterday's bread.

Credit: Danielle Abou Karam

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 200 g soft, spreadable nduja
• 75 ml crème fraiche  
• 1 - 2 tbsp extra virgin olive oil
• Sea salt flakes, to taste
• Day old sourdough baguette, sliced
• 150 g finely grated parmesan
• 1 lemon, finely grated zest
• Small handful basil leaves, torn

Serves 4 as a snack.

Instructions

1. Place the nduja in a food processor with the crème fraiche, olive oil and a pinch of sea salt and process until just combined. Add a touch more olive oil if you feel it needs it.

1. Brush the baguette slices with olive oil and season with a little salt. Toast or grill the bread on both sides until golden.

1. To serve, spread the bruschetta with the nduja and place on a serving plate. Scatter with the parmesan and lemon zest and garnish with torn basil leaves.

Note

• Nduja is a type of spreadable salami from Italy and can be purchased in Australia from speciality butchers and delicatessens, as well as online.

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.