Go Back
Salami Pecorino Crostini on a marble board.
Print

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
Cook Time 18 minutes
0 minutes
Total Time 28 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.