Salami Pecorino Crostini

A recipe for Salami Pecorino Crostini! Toasted slices of bread are topped with salami, Pecorino cheese, walnuts, arugula, and honey.

I first came across the idea for these Salami Pecorino Crostini over on Ciao Chow Bambina and they are such a delicious option for entertaining, holiday parties, brunch, or a light snack!

Thinly sliced pieces of salami and Pecorino cheese are assembled on crostini, then topped with toasted walnuts, arugula, and a drizzle of honey.

Overall, everything comes together in less than 30 minutes. The assembly is quick and you only need a few minutes to toast the bread and walnuts.

A Few Tips

Bake/toast the sliced bread just until lightly golden on each side. I baked them in a 350˚F (180˚C) oven, but you can also place them under the broiler. Keep an eye on them. They may darken quickly. Same goes for the walnuts. Toast just until golden and fragrant.

If your Pecorino Romano cheese is difficult to thinly slice, try a vegetable peeler. It can also be switched for goat cheese or ricotta if desired. If using either of these options, arrange the cheese over the toast first before adding the salami.

I cut the slices of salami into quarters to easily arrange them over the toasted bread. If your salami is smaller, you can simply halve the slices. I was able to layer three salami quarters over each crostino.

I topped each toast with a couple pieces of arugula for an extra burst of color. This is completely optional or you can swap it for fresh parsley. Jam would be another delicious addition.

Serve the Salami Pecorino Crostini immediately after assembling and drizzling with the honey.

This recipe can easily be halved for just a few servings.

Looking for more recipes with toast?

Try my:

• Mushroom Fontina Crostini
• Strawberry Nectarine Bruschetta
• Pa amb Tomàquet (Catalan Bread with Tomato)

This recipe was originally posted in December 2015 and updated in August 2022.

Salami Pecorino Crostini Recipe

Adapted from Ciao Chow Bambina

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Salami Pecorino Crostini

A recipe for Salami Pecorino Crostini! Toasted slices of bread are topped with salami, Pecorino cheese, walnuts, arugula, and honey.

Course Appetizer

Cuisine N/A

Keyword arugula, cheese, crostini, honey, pecorino, salami, walnut

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

0 minutes minutes

Total Time 28 minutes minutes

Servings 40 Crostini

Ingredients

• 1 baguette
• 4 ounces (113 grams) Genoa Salami thinly sliced and cut into quarters
• 5 ounces (142 grams) Pecorino-Romano cheese thinly sliced
• 1/2 cup (45 grams) walnut pieces
• 2 ounces (57 grams) baby arugula
• Honey for drizzling

Instructions

• Preheat oven to 350˚F (180˚C).
• Cut the baguette into 1/4 inch (6 millimeter) thick slices. Arrange on a baking sheet in a single layer.
• Bake the baguette slices in the preheated oven until toasted, about 5 minutes per side.
• Transfer the baguette slices to a serving board and place the walnut pieces in a single layer on the baking sheet. Bake until toasted and fragrant, about 8 minutes.
• Top each baguette slice with 3-4 quarter slices of the salami.
• Cover with a slice of the Pecorino Romano, then the walnut pieces and a couple pieces of arugula.
• Drizzle with honey, then serve immediately.