Bruschetta with nduja and ricotta

Jill Dupleix
Nduja salami adds a kick to many simple meals.
Nduja salami adds a kick to many simple meals. Photo: Edwina Pickles

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

Sea salt

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.