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Recipe Detail Page
Smoky ’Nduja Crostini
Summer 2023
If you still haven’t gotten on board the ’nduja train, here’s another chance. This spreadable, spicy pork sausage from Calabria is full of punchy flavour and is easily purchased online where the paste is usually sold in shelf-stable jars. Well-stocked Italian grocers and specialty shops may stock the paste in its original casing— either way, it’s the same thing, and they’re both delicious. Get your bread grilled while preheating the barbecue. This is diversionary cooking to keep everyone satisfied until the mains.
Makes 8 crostini
1 tub (500 g) ricotta
1/2 cup + 2 tbsp (125 mL + 30 mL) olive oil, divided
2 tbsp (30 mL) fresh lemon juice
Salt and freshly ground pepper
4 sprigs fresh oregano
4 large slices sourdough, each
1-inch (2.5-cm) thick
1 large clove garlic, halved
3/4 cup (175 mL) ’nduja
Flaky salt to finish
1. Combine ricotta, 2 tbsp (30 mL) olive oil and lemon juice in a food processor. Work at high speed until very smooth, 1 to 2 minutes. Season to taste with salt and pepper. Scrape into a bowl, cover and refrigerate until ready to use, up to 1 day ahead.
2. Add remaining 1/2 cup (125 mL) oil to a small pot. Set over medium heat and, once shimmering, fry oregano sprigs until crisp, about 1 minute. Remove with a slotted spoon to a paper towel–lined bowl. Remove oil from heat and set oregano and oil aside.
3. Preheat grill to high if not already on for another purpose. Grill sourdough 2 to 3 minutes per side or until lightly charred. Cut each slice into two pieces. Rub one side of each piece with the garlic clove. Brush same side liberally with oregano-infused oil.
4. Spread each with a heaping tablespoon of ’nduja. Smear generously with ricotta. Crumble fried oregano leaves overtop, drizzle with any remaining oregano oil and top with flaky sea salt. Serve warm.
Makes 8 crostini