Entertaining Entrees

Salami napkins with goat's cheese and garlic bread chunks

Name: Goat's cheese dip with salami and garlic bread recipe
Yield: 6
Ingredients: 40.00 ml extra virgin olive oil, plus a little extra, to drizzle; 2 × 100g slices sourdough bread, torn into small chunks; 2 garlic cloves, crushed or finely chopped; Zest of 1 lemon; 80g sultana; 350g soft goat’s cheese (substitute labneh or feta); 100g fennel salami (or salami of your choice), thinly sliced; 120g pitted green olives, torn or sliced

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Salami napkins with goat's cheese and garlic bread chunks — Chris Chen

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by delicious. team

delicious. team

Dec 16, 2024

"Salami is your main mode of transport here. Use the meaty rounds to scoop and wrap up the crunchy topping. If you want to feel fancy, call the bread topping a ‘pangrattato’ and use forks." – Bec Vrana Dickinson.

Pair with sangiovese.

This is an edited extract from Happy Hour Snacks by Bec Vrana Dickinson, published by Hardie Grant Books, AU$39.99.

2 tbs extra virgin olive oil, plus a little extra, to drizzle
2 × 100g slices sourdough bread, torn into small chunks
2 garlic cloves, crushed or finely chopped
Zest of 1 lemon
1/2 cup (80g) sultanas
350g soft goat’s cheese (substitute labneh or feta)
100g fennel salami (or salami of your choice), thinly sliced
120g pitted green olives, torn or sliced

Method

1.

Heat the oil in a large frypan over medium-high heat and fry the bread until golden. Add the garlic and toss to unlock the smell. Take the pan off the heat and mix in the lemon zest and sultanas. Have a little bready nibble and season.
2.

Spread the goat’s cheese over a serving plate. Fold the salami on top to look all three-dimensional (or keep on the side).
3.

Scatter over the toasty bread and olives. Scoop it all up with the salami.