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


First published in 2019
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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
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