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Crostini with grilled nectarines, ricotta cheese and parma ham

Snack/finger food; +/- 20 pieces

Equipment: baking tray, cooling rack, brush, Dutchdeluxes wooden acacia spatula and walnut slim fit bread board XL


  • 250 gr. Ricotta cheese
  • 2 Nectarines
  • 1 Bunch fresh basil
  • 100 gr. Parma ham (Prosciutto di Parma)
  • 1 Baguette
  • 5 tbsp. Extra virgin olive oil
  • 4 tbsp. Honey
  • Salt
  • Freshly ground black pepper



  1. Pre-heat the oven to 220 degrees Celsius.
  2. Bake the baguette according to the package instructions and let it cool.
  3. Optionally, turn the oven on the grill.
  4. Slice 20 pieces of about ½ cm from the baguette. Add 4 tablespoons of olive oil in a bowl and brush each piece of bread on both sides. Place the bread in one layer on the baking tray and sprinkle with a pinch of salt.
  5. Toast the bread in the oven until golden brown and crunchy. With the grill this takes about 3 minutes, in a preheated oven without grill it takes about 5 to 10 minutes. Check regularly until the bread has the desired color. Take the crostini from the oven and let it cool on a rack.
  6. Cut the nectarines in half, remove the pit and slice each half in 4 to 6 wedges. Brush the nectarine wedges lightly with the remaining olive oil.
  7. Heat a grill pan and grill the nectarine wedges about ½ minute per side until they have grill marks. Turn halfway with the Dutchdeluxes wooden utensil acacia.
  8. Put the ricotta in a bowl and mix in 4 tablespoons of sliced basil. Season to taste with salt and freshly ground black pepper.
  9. Divide the ricotta over the crostini, add nectarine, Parma ham, a drop of honey and a basil leaf. Optionally grind some freshly ground pepper over the crostini and serve on the XL Bread Board.


  • use cream cheese seasoned with lemon zest instead of ricotta
  • use soft goat cheese instead of ricotta
  • add some lemon zest to the ricotta mixture
  • replace basil with fresh thyme
  • replace honey with balsamic glaze
  • Leave out the Parma ham for a vegetarian version