Sopressata and Ricotta Bruschetta with Pickled Onions
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Sopressata and Ricotta Bruschetta with Pickled Onions


Sopressata and Ricotta Bruschetta with Pickled Onions


Pickled Onions Ingredients

½ cup red wine vinegar
½ cup warm water
2 Tbsp. sugar
1 Tbsp. black peppercorns
½ tsp. salt
1 bay leaf
1 large red onion, peeled, sliced into ¼" segments and blanched

Bruschetta Ingredients

1 Ciabatta loaf, sliced 1" thick (12-16 slices)
8 oz. Columbus Sopressata Salame (1 piece per bruschetta)
16 oz. Ricotta cheese (2 Tbsp. per bruschetta)
1 Frisee lettuce head (few leaves per bruschetta)
¼ cup olive oil (1-2 tsp. per bruschetta)
Salt and pepper to taste



To prepare pickled onions, heat vinegar, water, sugar, black peppercorns, salt, and bay leaf in a medium saucepan. Stir over medium-high heat until the sugar is dissolved.  Add the blanched onions and turn off heat. Allow the mixture to cool to room temperature, stirring occasionally for 20 minutes.

For the bruschetta, heat grill or panini maker to medium-high heat. Brush bread with olive oil, salt and pepper and grill until crispy. Allow bread to cool.

Spoon Ricotta cheese onto cooled slices, and spread. Fold a slice of Columbus Sopressata salame in half right and place on top of Ricotta. Add a few leaves of frisee lettuce and top with 1 Tbsp. of the pickled onions.

Serves: 12-16 pieces of Bruschetta