The first time I read about ‘nduja, a type of spicy soft salami from Calabria, the ‘toe’ of Italy, I knew that it was something I’d enjoy experimenting with. You can buy it in cured sausage form or in a jar and the texture resembles course pâté. Just a spoonful can instantly liven up all sorts of meals, ranging from pizzas to stews, so it isn’t hard to see why this intensely flavoured crimson spread has been hailed as a wonder-ingredient since its arrival in the UK. Its smokey, fiery flavour works particularly well in tomato-based dishes, and it’s a great match for seafood or cheese.
This recipe is my take on something I recently ordered in a local tapas bar. The tapas plate I tried didn’t include goat’s cheese, but I can’t resist the combination of goat’s cheese, honey and thyme, so I had high hopes for the topping mix on these crostini. The result was spicy, tangy, smokey, sweet, crispy deliciousness. Try this recipe and be prepared to find yourself knocking up an extra batch on the spot with the leftover ingredients.