Inside the Rustic Kitchen · by Emily
Roasted fennel, salami and ricotta crostini
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 32%
CARBS 47G50% OF CAL
2G FIBER0G ADDED2G INTRINSIC43G OTHER2G TOTAL SUGAR
FAT 13G31% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted bread slices topped with roasted fennel, salami, and creamy ricotta. A fresh, savory spring appetizer that's quick to assemble and perfect for garden gatherings.
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View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ciabatta loaf
- 1 bulb of fennel
- 5.3 oz (150g) Salami Milano ((1 slice for each crostino))
- 1 cup (250g) Ricotta (good quality)
- 1 tbsp olive oil
- Salt and pepper (to season)
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 32%
CARBS 47G50% OF CAL
2G FIBER0G ADDED2G INTRINSIC43G OTHER2G TOTAL SUGAR
FAT 13G31% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 992mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 223mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 992MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.