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Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

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

by
Valeria Necchio
Crostini with rocket, buffalo stracciatella, Prosciutto di Parma and pine nuts

PT10M

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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.

Ingredients

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Metric

Imperial

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

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1
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
2
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
3
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
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Valeria Necchio

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

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