6734

Sourdough with fennel and salami

  • serves 4
  • Easy

The best antipasti is the one that can be made in minutes. This recipe is nothing more than toasted sourdough bread topped with fennel and salami but it's a winning combination. Make for a party, for dinner-party nibbles or as a light lunch.

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Ingredients

  • sourdough bread 4 slices, halved
  • olive oil
  • garlic 1 clove, halved
  • Italian spiced salami or prosciutto
  • fennel 1 bulb, very finely sliced
  • Peppadew peppers 8, chopped
  • parmesan shavings to serve

Method

  • Step 1

    Drizzle olive oil over the sourdough bread then grill or griddle until crisp. Rub with the garlic then top with the fennel, salami and a few chopped peppadews. Finish with the shaved parmesan.

Nutritional Information

  • Kcals 353
  • Carbs 29.6g
  • Protein 9.6g
  • Fat 22.5g
  • Salt 1.95g
  • Fibre 3.3g
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