'Nduja Bruschetta

'Nduja Bruschetta

Recipes with 'Nduja

Spicy 'nduja spread on grilled bread with fresh burrata and a drizzle of good olive oil. Simple, bold, and absolutely perfect as an appetizer.

Prep Time

10 min

Cook Time

5 min

Servings

4

Difficulty

Easy

Ingredients

  • 100g 'nduja
  • 1 large loaf rustic Italian bread (ciabatta or pugliese)
  • 2 balls fresh burrata (125g each)
  • Extra virgin olive oil
  • Fresh basil leaves
  • Flaky sea salt
  • Optional: drizzle of honey

Steps

1

Take the 'nduja out of the fridge at least 20 minutes before serving. It should be soft and easily spreadable at room temperature.

2

Slice the bread into thick pieces (about 2cm). Grill on a hot griddle or under the broiler until charred on both sides but still soft inside, about 1-2 minutes per side.

3

While the bread is still hot, spread a generous layer of 'nduja on each slice. The warmth of the bread will melt the 'nduja slightly, releasing its full spicy aroma.

4

Tear the burrata open and place pieces on top of the 'nduja toast. The cool, creamy burrata is the essential counterpoint to the fiery 'nduja.

5

Drizzle with your best olive oil, scatter a few basil leaves on top, and finish with a pinch of flaky sea salt. Serve immediately while the contrast of hot and cold is at its peak.

Tips

If you cannot find burrata, fresh buffalo mozzarella works well too. The key is a soft, creamy cheese to balance the intense heat of the 'nduja. A tiny drizzle of honey on top is a Calabrian trick that works beautifully.