PREPARATION:

• 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.