Serve with drinks before dinner - or just slather nduja on grilled sourdough and top with a couple of fried eggs for a great weekend breakfast.
200g soft, spreadable nduja
150g fresh ricotta, drained
1 to 2 tbsp extra virgin olive oil
Sourdough baguette, sliced
1 dozen quail eggs
1. Peel off and discard the skin of the nduja and whiz in a food processor with the ricotta, olive oil and sea salt until just combined. Add a touch more olive oil if you feel it needs it.
2. Heat one teaspoon olive oil in a frying pan and fry the quail eggs over medium heat for one minute.
3. Toast or grill the baguette slices, spread with nduja, top with a quail egg and serve.