3–5 PEOPLE | 25 MINUTES

SALSICCIA CROSTINI WITH CREAM CHEESE AND PARMESAN

A Tuscan classic where a creamy topping of salsiccia and cheese is baked straight onto the bread. The original is made with stracchino, a soft Italian cream cheese that can be tricky to find in Sweden — we've made our version with ordinary cream cheese and Salsiccia Fänkål, and the combination of crispy bread and soft, flavourful topping turns out just as good.

ingredients

250 g Nonna Elide Salsiccia Fänkål, removed from its casing (Original or another flavour works too)
250 g cream cheese
½ loaf of country bread or sourdough bread — baguette or your favourite bread works just as well

Topping

Finely grated parmesan
Freshly ground black pepper

here's how

Set the oven to 200 °C, top and bottom heat.
Cut the bread into slices, about 1–2 cm thick.
Mix the salsiccia with the cream cheese. The easiest way is to work them together by hand until you get an even mixture.
Spread a generous layer of the mixture on each bread slice and place them on a baking tray lined with baking paper.
Bake in the middle of the oven for about 10–15 minutes, until the bread has taken on colour and the topping is cooked through all the way. The layer shouldn't be thicker than what allows the mince to cook through in that time.
Top with finely grated parmesan and freshly ground black pepper.
Serve immediately, while the bread is still warm and crispy.

nonna's tips

If you find stracchino at an Italian deli — go for it. It's smoother and tangier than ordinary cream cheese and gives the crostini exactly the flavour the original has in Tuscany. But don't mix it in until right before baking, as it's runnier and tends to spread.

Nonna vet bäst.