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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.
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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.
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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
In association with Consorzio del Prosciutto di Parma
Brought to you by Consorzio del Prosciutto di Parma
Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.
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Crostini with rocket, buffalo stracciatella, Parma Ham and pine nuts
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Crostini with rocket, buffalo stracciatella, Parma Ham and pine nuts
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