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.
Ingredients
| 1 | Baguette, use a good-quality (Main) |
| 2 cloves | Garlic, peeled |
| 1 drizzle | Olive oil |
| 80 g | Salami (Main) |
| 100 g | Pecorino (Main) |
| 1 small bunch | Fresh thyme |
| 1 tsp | Runny honey |
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Directions
- 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.
