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Stracchino, fennel salami and fig bruschette
Makes 2 Starters and mains
Ingredients
- 2 slices sourdough or soda bread
- ½ garlic clove
- 4tbsp stracchino
- 6 slices finocchiona
- 2 juicy figs, quartered
- extra virgin olive oil
Method
Grill or toast the bread slices and lightly rub one surface of each piece with the cut side of the garlic clove. Spread the freshly grilled or toasted bread with stracchino and then loosely fold on top the slices of finocchiona. Place the quartered figs on top and sprinkle over some flaky sea salt, a grind of black pepper and a good drizzle of extra virgin olive oil.
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