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


PREPARATION:
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Pre-heat the oven to 220 degrees Celsius.
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-Bake the baguette according to the package instructions and let it cool.
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-Optionally, turn the oven on the grill.
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-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.
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-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.
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-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.
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-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.
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-Put the ricotta in a bowl and mix in 4 tablespoons of sliced basil. Season to taste with salt and freshly ground black pepper.
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-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.
Variations:
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use cream cheese seasoned with lemon zest instead of ricotta
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use soft goat cheese instead of ricotta
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add some lemon zest to the ricotta mixture
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replace basil with fresh thyme
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replace honey with balsamic glaze
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Leave out the Parma ham for a vegetarian version