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Italian-inspired appetiser: mini Parma Ham crostini recipe

Give your pre-dinner snack some serious Italian flair

1y ago
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Now that summer's well and truly on its way, the days are longer and the sun is, well, shinier, it's tempting to make more of a big deal of dinner. You know the drill – you enjoy a couple of glasses of wine first, you leave it later, you have a starter or two... And that's where these tasty little Parma Ham crostini come in.

Oh-so-easy to make, and with two delicious varieties (that's Parma Ham, figs, walnuts and goat's cheese... and Parma Ham, artichoke, tomatoes and mozzarella), these fresh, flavoursome appetisers are seriously moreish – and perfect for a warm, lazy evening.

Mini Parma Ham crostini

Give your pre-dinner snack some serious Italian flair.

Ingredients

  • ...For the crostini...
  • 1 ciabatta loaf, sliced into 2 cm slices
  • Extra virgin olive oil, for drizzling
  • Small pinch sea salt flakes
  • Small pinch black pepper
  • ...For the toppings...
  • 10 cherry tomatoes, halved
  • 4 fresh figs, quartered
  • 6 strips of Parma Ham, halved
  • 2 sprigs mint leaves, fresh
  • 60g artichoke hearts, in jars of olive oil, quartered
  • 100g mini mozzarella balls
  • 25g walnuts, halved
  • 100g goat’s cheese

Instructions

  1. Lay the ciabatta slices on the baking tray, leaving room in between so they are not touching. Drizzle with olive oil and season.
  2. Place the figs onto a separate baking tray along with the tomatoes and drizzle with a little olive oil.
  3. Place both the bread, figs and tomatoes into the oven. After 10 minutes, remove from the oven.
  4. After a further 8 minutes, remove the crostini. They should be golden brown.
  5. Add the ingredients to the two styles of crostini. Add small amounts and make them uniform. Tip: for the cherry tomatoes, burst them open as you rub them over the ciabatta so the flavour covers the slices.
  6. Once the main ingredients have been added, drizzle over some extra olive oil and a sprinkle of sea salt flakes.
  7. Finish by adding the Parma Ham in a decorative twist.
  8. Serve on a large plate to share, or eat as an appetiser before dinner.

Recipe by

Tastehead

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Comments (7)

  • Oh my goddddd, this looks SO good.

      1 year ago
  • What did I tell you yesterday? Parma ham, hot bread and some fresh mozzarella... 😁❀

      1 year ago
  • Morning Jessica. This is last night's treat. Serrano ham from Spain with a few drops of Portuguese piripiri. Nice

      1 year ago
  • Haven’t made this yet has don’t have most the recipe lol.. but will definitely be trying this one

      1 year ago
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