Parmesan bread with nduja and tomato salad

Nduja is a spicy, spreadable salami that originated in Calabria, Italy. It is made with pork, hot red peppers and a mixture of spices and is often used as a condiment, or an ingredient in sandwiches, pizza or pasta dishes.

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 4 very thick slices of white bread
• 2 tbsp butter, very soft
• 1 cup grated parmesan
• 2 tbsp olive oil
• ¼ cup nduja
• ½ tsp honey
• 2 cups mixed cherry tomatoes, halved
• ½ red onion, finely sliced
• 1 cup loosely packed parsley leaves, roughly chopped
• 1-2 tbsp red wine vinegar

Instructions

1. Heat a large frying pan over high heat.
2. Spread the butter all the way to the edge of the bread and cover with a thick layer the grated parmesan, pressing the cheese onto the bread. Cook cheese-down in the non-oiled frying pan until the cheese is browned and crisp.
3. Heat a small saucepan over medium heat and add the oil and nduja. Stir to dissolve the nduja. Combine the honey, tomatoes and onion in a medium bowl and toss to combine. Once cooked, pour the nduja and oil from the saucepan into the tomato salad and toss well to combine.
4. Just before serving, add roughly chopped parsley, vinegar to the tomato salad.
5. Serve the parmesan bread with the nduja and tomato salad.

Photography by Kitti Gould.

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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.

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Watch the full episode here

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