This is a great way to use up yesterday's bread.
- 200 g soft, spreadable nduja
- 75 ml crème fraiche
- 1 - 2 tbsp extra virgin olive oil
- Sea salt flakes, to taste
- Day old sourdough baguette, sliced
- 150 g finely grated parmesan
- 1 lemon, finely grated zest
- Small handful basil leaves, torn
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as a snack.
- Place the nduja in a food processor with the crème fraiche, olive oil and a pinch of sea salt and process until just combined. Add a touch more olive oil if you feel it needs it.
- Brush the baguette slices with olive oil and season with a little salt. Toast or grill the bread on both sides until golden.
- To serve, spread the bruschetta with the nduja and place on a serving plate. Scatter with the parmesan and lemon zest and garnish with torn basil leaves.
• Nduja is a type of spreadable salami from Italy and can be purchased in Australia from speciality butchers and delicatessens, as well as online.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.