Finocchiona Salame and Ricotta Crostini
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Finocchiona Salame and Ricotta Crostini


Finocchiona Salame and Ricotta Crostini


½ lb Columbus Finocchioa Salame, thinly sliced
1 Baguette
¼ cup plus 1 Tbsp. Extra Virgin Olive Oil
½ cup Ricotta
¼ cup Tomatoes
1 tsp. Salt
1 tsp. Pepper
2 Tbsp. Aged Balsamic Vinegar



Preheat oven to 350° F.

Thinly slice baguette and place on sheet tray and brush extra virgin olive oil on each slice, bake until golden brown; about 5 minutes.

Meanwhile, heat sauté pan and add cherry tomatoes rotating until blistered, turn off heat and add 1 Tbsp. olive oil, salt and pepper. Set aside and keep at room temperature.

Place crostinis on a plate and divide ricotta cheese and blistered tomatoes on each one. Top with salame, drizzlee aged balsamic vinegar and serve.

Makes 24 crostinis

Recipe credit: Many thanks to Chef Fabio Viviani for his delicious recipe!