Salami Crostini with Pecorino, Walnuts, and Honey are a beautiful, yet easy to assemble, appetizer for your holiday party or to celebrate the New Year. Thinly sliced pieces of salami and pecorino cheese are assembled on crostini, then topped with chopped walnuts and broiled. It is finished off with a drizzle of honey. Happy New Year everyone!
If you use the large slices of salami, they can be cut into quarters and each quarter placed on top of a slice of bread. I used mini slices and cut them in half. They were small enough to fan out three halves on each crostini.
I used a vegetable peeler to make the thin slices of the pecorino cheese.
Don’t walk too far away from the broiler. The crostini browns quickly.
Salami Crostini with Pecorino, Walnuts, and Honey
Adapted from Ciao Chow Bambina
1 thin baguette
4 slices Genoa salami, quartered (or 24 mini slices cut in half)
16 slices Pecorino Romano cheese
1/2 cup walnut pieces, coarsely chopped
Honey to drizzle
Slice the baguette slightly on the diagonal into 16 1/2 inch thick slices. Arrange on a baking sheet in a single layer.
Top each slice with a quarter (or three small halves) of salami, then a slice of cheese. Sprinkle with walnuts.
Place under the broiler set to low. Cook until the edges of the bread are toasted and the cheese is melted.
Serve immediately drizzled with honey.