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Bruschetta with nduja and ricotta

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Nduja salami adds a kick to many simple meals.
Nduja salami adds a kick to many simple meals.Edwina Pickles
Time:< 30 minsMakes:10

Serve with drinks before dinner - or just slather nduja on grilled sourdough and top with a couple of fried eggs for a great weekend breakfast.

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Ingredients

  • 200g soft, spreadable nduja

  • 150g fresh ricotta, drained

  • 1 to 2 tbsp extra virgin olive oil

  • Sourdough baguette, sliced

  • Sea salt

  • 1 dozen quail eggs

Method

  1. 1. Peel off and discard the skin of the nduja and whiz in a food processor with the ricotta, olive oil and sea salt until just combined. Add a touch more olive oil if you feel it needs it.

    2. Heat one teaspoon olive oil in a frying pan and fry the quail eggs over medium heat for one minute.

    3. Toast or grill the baguette slices, spread with nduja, top with a quail egg and serve.

     

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Original URL: https://www.theage.com.au/goodfood/recipes/bruschetta-with-nduja-and-ricotta-20130814-2rvdw.html