Italian•gourmet
'Nduja with Sweet Red Capsicum and Goat's Cheese Bruschetta
This easy nduja bruschetta recipe with goat’s cheese and sweet red capsicum is perfect for a brunch spread, finger food or pre-dinner snack. The ’nduja brings the salami heat, the goat’s cheese brings a creamy sweetness, and the red peppers add a nice acidic tartness. It’s next in our series of recipes for Calabrian ’nduja.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
2
- 4 slice sourdough bread (or ciabatta)
- 1 capsicum (or red pepper, fire roasted and sliced lengthways into strips)
- 1 garlic clove (sliced lengthways)
- 20 g 'nduja (softened)
- 120 g goat's cheese (fresh and softened)
- 1 tsp olive oil
Instructions
- 1
Toast the bread, rub with the garlic clove and rush with olive oil.
- 2
Spread the 'nduja evenly across the slices.
- 3
Lay the red pepper strips across the bread slices.
- 4
Top with dollops of goat's cheese.
- 5
Drizzle with extra olive oil.