Photo by Doug Sherring
I did a cooking course with a nonna on a farm when I was in Tuscany this year. It was fun, and learning about proper crostini/bruschetta was a revelation. Rubbing raw garlic on the bread before toasting gives a subtle yet crucial flavour. This recipe will only be as good as the ingredients you use. I used a Wild Wheat sourdough baguette, Ghiotti salami and J. Friend beechwood honeydew honey.
- Cut the baguette into 1cm-thick slices. Place on a baking tray and rub the raw garlic clove gently on to one side of each slice.
- Drizzle over a little olive oil and grill at 180C for a few minutes, until the bread just starts to colour.
- Remove from the oven and carefully turn over each slice of bread. Tear the salami into pieces, and place on to each piece of bread. Cover with a slice of pecorino. Scatter the thyme leaves over the crostini and crack over some black pepper. Return to the oven.
- Grill until the cheese is melted and the bread is golden. Remove from the oven and drizzle a thin amount of honey over the crostini. Scatter over more thyme leaves if you have them and serve immediately.
More of Delaney's Christmas recipes
- A side of salmon with fennel and lemon
- Festive greens orzo salad
- Mango, avocado and haloumi salad
- Festive banoffee tart