Flatbreads with 'nduja and baked black olives

Name: Flatbreads with 'nduja and baked black olives
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: Cracker 12; Nduja 0.6 lb; Baked black olives 12; Thyme to taste

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Calories per serving

Lactose Free

Energy Kcal 88
Carbohydrates g 8.4
of which sugars g 0.5
Protein g 1.5
Fats g 5.4
of which saturated fat g 1.17
Fiber g 0.6
Cholesterol mg 3
Sodium mg 194

Difficulty: Very easy
Prep time: 10 min
Makes: 12 pieces
Cost: Very low

PRESENTATION

Schiacciate con nduja e olive nere infornate is the kind of snack that’ll really wake up your taste buds with each crispy bite. This spicy flatbread recipe comes straight from Calabria, a region in southern Italy known for foods that seriously pack a punch. And let’s be honest, the real star here is 'nduja—a spicy, spreadable salami loaded with Calabrian chili peppers. It’s got that bold, tangy kick that just hits way way differently compared to other Italian meats. Spread it over the flatbread and, boom, it turns into a super hard to resist Italian flatbread with 'nduja. Add some oven-baked black olives, and you get these cool bursts of salty flavor that balance out the heat—plus, the color combo looks as good as it tastes. People often go with Gaeta olives for a milder touch, but you know, the classic Calabrian way uses whatever black olives you can find, letting those Mediterranean flavors really really shine.

Bite into one of these, and you’ll notice how the golden, almost crunchy outside gives way to a slightly moist and chewy center, with the spicy sausage just melting in. The folks in Calabria enjoy these as an easy 'nduja appetizer at parties or as a quick snack when friends come over. And you get all the heat and smokiness from the sausage and a kind of earthy sweetness from the olives. Not fancy food, just simple stuff that tastes amazing—especially when served warm right out of the oven. What makes this baked flatbread with olives stand out is how it uses just a few ingredients—no complicated steps, just good flavors put together in a way that’s pretty hard to resist.

If you love strong taste and snacks with a little edge, this Calabrian 'nduja flatbread is the kind of thing that’ll disappear fast at any gathering. It’s like having the taste of southern Italy on a plate. Perfect for anyone who enjoys their food with a bit of a spicy kick and a whole lot of character. Whether you’re hosting a party or just craving a tasty snack, this dish is sure to be a hit.

INGREDIENTS
Ingredients for 12 flatbreads: Cracker 12; Nduja 0.6 lb (250 g); Baked black olives 12; Thyme to taste

Preparation

How to prepare Flatbreads with 'nduja and baked black olives

To prepare the flatbreads with 'nduja and baked black olives, get the 'nduja salami: place it in a small bowl 1 and then transfer it to a piping bag with the help of a teaspoon 2. Take a few sprigs of thyme that will be used and pluck the leaves 3 that will be used to garnish the flatbreads. Finally, get the oven-dried black olives, which can also be seasoned in a small bowl with crushed pink pepper, oregano, and a drizzle of extra virgin olive oil to further enhance their flavor.

Now you can assemble your flatbreads with 'nduja and baked black olives: on a cutting board, place the flatbreads, add a dollop of 'nduja with the piping bag 4, and then place a baked black olive on each flatbread 6. Garnish with a thyme leaf and your flatbreads with 'nduja and baked black olives will be ready to be served as spicy finger food!

Storage

The flatbreads with 'nduja and baked black olives are best enjoyed immediately!
You can store them in the refrigerator for 1-2 days in an airtight container.

Tip

You can flavor the baked black olives with crushed pink pepper, oregano, and a drizzle of extra virgin olive oil.
If you prefer, you can use Gaeta olives.

For the translation of some texts, artificial intelligence tools may have been used.