Salami Bruschetta

Serves makes 12

Time 20 minutes

Ingredients

Olive oil

1 sourdough baguette, sliced into 12 pieces

100g salami, sliced

200g mixed-colour cherry tomatoes, halved

½ cup fresh basil leaves, torn

½ red onion, finely diced

150g goat's cheese

½ cup basil pesto

Salt and pepper

¼ cup balsamic glaze

Method

Preheat the oven to 220°C. Place baguette slices on a baking tray, drizzle with olive oil and cook for 6-8 minutes or until golden and crispy.

In a bowl, mix together the goat's cheese and pesto until smooth. Spread onto toasted baguette slices.

Heat a frying pan over medium heat. Add a drizzle of olive oil. Cook for 2-3 minutes, turning once, until the edges are crisp and the fat is rendered. Remove to a bowl.

To the bowl with the salami, add the halved tomatoes, torn basil leaves and diced red onion. Drizzle with olive oil, season with salt and pepper, and gently toss.

Spoon the salami and tomato mixture over the toasts and finish with a drizzle of balsamic glaze. Serve on a platter.