Crostini with rocket, buffalo stracciatella, Parma Ham and pine nuts

  • Antipasto
  • 4
  • 10 minutes
Not yet rated

A simple combination of cheese, Parma Ham, rocket and pine nuts, these quick and easy crostini are a great option when serving up a selection of antipasti dishes. Seek out the best Parma Ham and buffalo stracciatella you can buy to make this recipe really stand out.

First published in 2019

Mixing the sweet, creamy milkiness of buffalo stracciatella with the delicious saltiness of Parma Ham and the aromatic crunchiness of pine nuts, these crostini make for a moreish, colourful appetiser that can easily steal the scene. They also work wonders as part of a snack spread or buffet lunch.




  • 1 baguette, sliced
  • 100g of buffalo stracciatella
  • 1 handful of rocket
  • 100g of Parma ham, finely sliced
  • 25g of pine nuts


Toast the baguette slices until crisp on both sides. You can do this in a toaster, in a warm oven, in a pan over a medium heat or even on a griddle. Once toasted, transfer them to a serving board and allow the slices to cool slightly
Using a teaspoon, top each crostino with a small amount of stracciatella. Place a couple of rocket leaves and a half-slice of Parma Ham on top
Pour the pine nuts into a small dry frying pan set over a very low heat and toast until just lightly coloured and fragrant. Scatter them on top of the crostini right before serving
First published in 2019

Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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