Tuscan crostini

Doug Sherring

I did a cooking course with a nonna on a farm when I was in Tuscany this year. It was fun, and learning about proper crostini/bruschetta was a revelation. Rubbing raw garlic on the bread before toasting gives a subtle yet crucial flavour. This recipe will only be as good as the ingredients you use. I used a Wild Wheat sourdough baguette, Ghiotti salami and J. Friend beechwood honeydew honey.

Ingredients

1	Baguette, use a good-quality (Main)
2 cloves	Garlic, peeled
1 drizzle	Olive oil
80 g	Salami (Main)
100 g	Pecorino (Main)
1 small bunch	Fresh thyme
1 tsp	Runny honey

Directions

1. Cut the baguette into 1cm-thick slices. Place on a baking tray and rub the raw garlic clove gently on to one side of each slice.
2. Drizzle over a little olive oil and grill at 180C for a few minutes, until the bread just starts to colour.
3. Remove from the oven and carefully turn over each slice of bread. Tear the salami into pieces, and place on to each piece of bread. Cover with a slice of pecorino. Scatter the thyme leaves over the crostini and crack over some black pepper. Return to the oven.
4. Grill until the cheese is melted and the bread is golden. Remove from the oven and drizzle a thin amount of honey over the crostini. Scatter over more thyme leaves if you have them and serve immediately.

More of Delaney's Christmas recipes

• A side of salmon with fennel and lemon
• Festive greens orzo salad
• Mango, avocado and haloumi salad
• Festive banoffee tart