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RECIPE: Squid in Ink Bruschetta

Squid in Ink Bruschetta with La Quercia ‘Nduja 

What you’ll need:

La Quercia ‘nduja
Ramon Peña Squid in Ink
Olive Oil
Ciabatta or Italian bread
Garlic cloves
Jalapeno
Red wine vinegar
Lemon
A few favorite fresh herbs (we suggest basil, parsley, mint, and oregano)
Halved cherry tomatoes or heirloom tomatoes, diced
Grapefruit/orange (optional)
Red onion
Salt

How to prepare:

Cut thick pieces of Ciabatta or Italian bread on the bias, and brush olive oil on both sides of bread. Heat up a grill or cast iron pan and toast both sides. Take off the grill, and while hot, smudge raw garlic on them. Open the Ramon Peña Squid in Ink tin (careful, it can get messy!) and pull out the squid pieces and chop them up (cross-section, or cut on the biased) and put in a bowl. Be sure to save the ink left in the tin, and put it to the side.

How to construct:

In the same bowl, add halved cherry tomatoes, or heirloom tomatoes that are the same size as squid chunks. Add the diced jalapeño and torn up herbs to the bowl. Add a hefty tablespoon of squid ink oil from tin, 2-3 tablespoon red wine vinegar, and 5 tablespoons or a hefty glug of olive oil. Then add a generous squeeze of lemon juice, the zest of the grapefruit, orange, and lemon. Add lemon, grapefruit, and orange supremes. Add a half a quarter cup of thinly sliced red onion, toss together gently, and season with salt to taste.

PRO TIP: Adjust acid levels to taste. Is it too acidic? Add a little sugar/honey.

How to assemble:

Take bread, and put a spread of the La Quercia ‘nduja on one side of the bread. Take a spoonful of salad and loosely drape over the bread. Garnish with olive oil, salt, lemon juice, and basil leaves. Enjoy!