Italian-inspired appetiser: mini Parma Ham crostini recipe
Give your pre-dinner snack some serious Italian flair
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.
- ...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
- Lay the ciabatta slices on the baking tray, leaving room in between so they are not touching. Drizzle with olive oil and season.
- Place the figs onto a separate baking tray along with the tomatoes and drizzle with a little olive oil.
- Place both the bread, figs and tomatoes into the oven. After 10 minutes, remove from the oven.
- After a further 8 minutes, remove the crostini. They should be golden brown.
- 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.
- Once the main ingredients have been added, drizzle over some extra olive oil and a sprinkle of sea salt flakes.
- Finish by adding the Parma Ham in a decorative twist.
- Serve on a large plate to share, or eat as an appetiser before dinner.