Once upon a time, I was working in Milwaukee (a very underrated city) and staying with a wonderful family named the Brownes. Amazing people. We loved to have family dinners at my favorite restaurant in the city, Transfer Pizza. Transfer has a huge array of original pizza with the best dough ever. Along with all the Spotted Cow and dessert (aka tequila shots), the original art covering the walls, and the great staff, it’s easy to fall in love with the once-upon-a-time-pharmacy-turned-restaurant. But it is there salami bruschetta that has always had me salivating. This is my attempt at that sacred appetizer, and I did well, really well. The flavors of my version combined perfectly to add a little zest, while not straying too far from a classic bruschetta. Enjoy, and seriously, if you don’t believe they were, ask my roommates, they’ll vouch for me!
The result: 15-20 perfect servings Salami Bruschetta
- 1 French baguette, 15-20 slices about 3/4 inches
- 5-7 roma tomatoes
- Fresh basil, about 1/4 cup, roughly chopped
- Olive oil
- Salami, 15-20 slices about the size of the toasted bread
- Asiago cheese, roughly grated
- Fresh salt and pepper to taste
- 2 tbsp butter
- 1/2 shallot, finely diced or minced
- 1 large clove garlic, finely diced or minced
Start with the tomatoes, cut off the ends, then cut 1/4-1/2″ slices, then quarter the slices, put finished tomatoes in mixing bowl. Roughly chop fresh basil, it’s okay to have some pieces bigger than ever, but make sure there’s enough chopped to get on most servings. Combine tomatoes, basil, drizzle of olive oil, and a few grinds of salt and pepper to taste. Cover and refrigerate.
Finely dice or mince garlic and shallot, combine w/room temperature butter, and mix together, if needed put in microwave for a few seconds to be able to mix ingredients. Fresh salt and pepper to taste, set aside. Roughly slice/shred cheese, different sizes are encourage, they give more texture when all assembled, keep it thin, but don’t worry about uniform look.
Slice the baguette to desired thickness, but keep a consistency in your slices. Brush olive oil on both sides of slices baguette and toast on griddle for 1-2 minutes on each side, or until bread has reached desired crunchiness, I like to get a good crunch, but not enough to break your teeth 🙂 Remove bread from griddle and slather top w/butter mixture. You can prepare each bruschetta by hand to serve, or leave it deconstructed like I did. I recommend putting the salami on the bread, followed by tomatoes/basil, then asiago cheese, then straight to my mouth.