Salami Bruschetta

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Crunchy toasted bread piled high with savory salami, fresh toppings, and plenty of flavor — this Salami Bruschetta is simple but seriously satisfying.

Ingredients

• Olive oil
• 1 sourdough baguette, sliced into 12 pieces
• 100g salami, sliced
• 200g mixed-colour cherry tomatoes, halved
• ½ cup fresh basil leaves, torn
• ½ red onion, finely diced
• 150g goat's cheese
• ½ cup basil pesto
• Salt and pepper
• ¼ cup balsamic glaze

Method

1. Heat a frying pan over medium heat. Add a drizzle of olive oil. Cook the salami for 2-3 minutes, turning once, until the edges are crisp and the fat is rendered. Remove to a bowl.
2. Preheat the oven to 220°C. Place baguette slices on a baking tray, drizzle with olive oil and cook for 6-8 minutes or until golden and crispy.
3. To the bowl with the salami, add the halved tomatoes, torn basil leaves and diced red onion. Drizzle with olive oil, season with salt and pepper, and gently toss.
4. In a bowl, mix together the goat's cheese and pesto until smooth. Spread onto toasted baguette slices.
5. Spoon the salami and tomato mixture over the toasts and finish with a drizzle of balsamic glaze. Serve on a platter.