Salami Crostini

Salami Crostini

I’d like to claim I’m always on-point with my ingredients. That I shop at only the best, local, freshest bistros…but lets get real, I’m as busy as everybody else.  I also wish I was rich enough to even consider choosing between regular potatoes and free-range, organic, non-GMO, no artificial hormones or antibiotic potatoes (that’s a thing right?). However, that doesn’t mean you can’t make something great and creative with not-so-unusual suspects. If you’re like me, you keep some of these ingredients around the kitchen for a multitude of other reasons (like after work snacks!) but they can also work great as for entertaining. Plus, it never hurts that it’s also a great appy with Big Rock Pilsner.


160g sliced cheddar
100g sliced salami
1 grannie smith apple, thinly sliced
1 baguette


Set your oven (or a toaster oven will work) to broil. Cut the baguette into diagonal 1/2 inch slices. Arrange slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip slices once lightly toasted on top (pale brown in colour) to toast the other side.

To assemble, layer each slice of baguette with one slice of salami, 2 pieces of apple and a slice of cheese. If you wish, you can quickly melt this in the oven on broil. It will only take about 10 seconds to melt the cheese, so watch it the whole time to prevent burning.

Serves 6-8

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