'nduja Bruschetta Recipe
Blended spreadable prosciutto mixed with Calabrese pepper topped with burrata & basil.
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Ingredients
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Toasted Bread
Nduja Spread
Topping & Finish
Method
Toasted Bread
- 1
Slice and oil
Preheat oven to 200°C (390°F). Slice the loaf into 12 pieces about 1/2-inch thick. Arrange slices on a baking sheet. Brush each slice lightly with the 3 tbs olive oil and sprinkle evenly with the sea salt.
- 2
Toast
Toast in the preheated oven for 8–10 minutes, turning once halfway, until golden and crisp at the edges. Alternatively, grill slices on a hot grill pan for 1–2 minutes per side.
- 3
Rub with garlic
Remove to a rack. While still warm, rub the cut side of the halved garlic clove over the top of each toast to impart a subtle garlic flavor. Set aside to cool slightly.
Nduja Spread
- 4
Soften and combine
In a small bowl, combine the nduja and softened butter. Use a fork to mash and blend until smooth and homogenous. The butter tempers the heat and makes the spread easier to smear.
- 5
Season
Stir in the lemon zest, lemon juice, and black pepper. Taste carefully (nduja is salty and spicy); adjust pepper or lemon to preference. If the nduja is very oily, you can blot a little oil with a paper towel before mixing.
Assembly & Finish
- 6
Spread nduja
Using a knife or small spatula, spread about 1 heaping tablespoon of the nduja mixture evenly onto each toasted bread slice. Leave a small border so the toast remains crisp at the edges.
- 7
Top with burrata
Divide the 2 burrata balls among the 12 toasts. For a rustic presentation, tear small pieces of burrata and place them atop each nduja-covered toast so each bite has creamy cheese. Alternatively, place a small whole piece on 6 toasts and leave the rest with torn pieces.
- 8
Add basil and finish
Tuck fresh basil leaves on top of the burrata (one leaf per toast or torn leaves on each). Drizzle the finishing olive oil lightly over each bruschetta and add a small drop (about 1/8 tsp) of aged balsamic or reduction over the burrata for contrast. If you want extra heat, sprinkle a light pinch (~1/8 tsp) of red pepper flakes over every few toasts.
- 9
Serve
Arrange on a platter and serve immediately so the toast stays crisp and the burrata remains cool and creamy. Provide extra basil and a small bowl of extra-virgin olive oil at the table if desired.