The Calabrian Kiss

A vibrant, spicy, and savory bite. This crostini combines the fiery kick of Calabrian chili-infused salami with the briny depth of Castelvetrano olives, all mellowed by a creamy, whipped ricotta base. It's a perfect appetizer that delivers a complex, satisfying punch of Mediterranean flavor.

Seafood

Ingredients

1 baguette, sliced into 1/2-inch thick rounds
2 tablespoons extra virgin olive oil
1 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon red pepper flakes (optional)
4 ounces high
quality Calabrian or spicy Italian salami, thinly sliced
1/2 cup Castelvetrano olives, pitted and roughly chopped
2 tablespoons fresh basil, thinly sliced (chiffonade)
Salt and freshly ground black pepper to taste

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 8 minutes
minutes, or until golden and crisp. Remove and let cool slightly.
In a small bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, and red pepper flakes (if using). Season lightly with salt and pepper. Whip the mixture with a fork until light and fluffy.
Spread a generous layer of the whipped ricotta mixture onto each toasted crostini.
Top the ricotta with a few slices of salami and a spoonful of the chopped Castelvetrano olives.
Garnish with fresh basil chiffonade and a final drizzle of extra virgin olive oil, if desired. Serve immediately.

Chef's Tip & Pairing

Pair this spicy, savory bite with a crisp, dry Italian white wine like a Vermentino or a light-bodied, slightly chilled Beaujolais.

From the Tini Crostini Collection