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1
Preheat your broiler and move an oven rack to the top position.
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2
Slice the baguette diagonally to get a larger piece of bread.
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3
Using a kitchen brush, brush each side of the crostini with extra virgin olive oil.
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4
Sprinkle each side of the crostini with salt and freshly ground black pepper.
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5
Place the crostini on a broiler rack and broil one to two minutes per side. The crostini should be crispy but not too hard.
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6
Set the crostini aside for later assembly!
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7
Preheat your oven to 425.
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8
Remove the fronds and core from the fennel bulb and roughly chop.
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9
Toss the chopped fennel with the 2 T extra virgin olive oil, sprinkle with salt and freshly ground pepper.
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10
Place the fennel on a baking sheet and roast for 30 minutes, stirring every 10 minutes or so to ensure the fennel does not burn. Remove from oven and put in a bowl with a splash of sherry vinegar (not too much!)
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11
Mix the lemon zest into the ricotta. Set aside.
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12
Put the 1/4 cup extra virgin olive oil over medium high heat in a small skillet.
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13
Cook the sage leaves in the hot oil for approximately one minute, until crisp but not brown.
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14
Transfer the sage leave a paper towel to drain and sprinkle with salt.
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15
Slice the salami in half, placing each half lengthwise on the crostini. Slather the salami with 2 tablespoons or so of ricotta, depending on the size of your slice. Top the ricotta with 1 to 2 tablespoons of roasted fennel. Top the entire crostini with a fried sage leaf.
