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
- Freshly ground black pepper
- Pre-heat the oven to 220 degrees Celsius.
- Bake the baguette according to the package instructions and let it cool.
- Optionally, turn the oven on the grill.
- 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.
- 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.
- 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.
- 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.
- Put the ricotta in a bowl and mix in 4 tablespoons of sliced basil. Season to taste with salt and freshly ground black pepper.
- 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