Pomodoro, Caprino & Prosciutto di Parma Crostini

Whilst working at Borough Market, a real highlight were the lunch breaks. I was equipped with my trader’s discount, and my taste-buds could do some considerable globe-trotting over the course of a week. However, I developed a slight obsession. My work at the market came to an end, and I had visited a maximum of 3 countries.

The object of my fixation was a Basque stall called ‘Batera by Mimo’. Their pintxos were the perfect, bite-sized treats, and they made a teeny slice of bread look so abundant and flavoursome. The one most delightful and eye-catching was their Moluengo & Jamón Ibérico; a sharp, velvety goat’s cheese atop sun-dried tomatoes & scattered pine nuts, topped off with a succulent slice of cured ham.

You can guess the rest. I did an ingredient swap; notably the Ibérico became Prosciutto di Parma. And found itself perched on the end of a sustainable stick.

🍖 Makes 4 crostini

• for the tomato base, refer to ingredients of Tomato Crostini.

• 2 slices of goat's cheese - whichever takes your fancy.

• 4 slices of Prosciutto di Parma

• 4 sustainable sticks

1. Follow the method of Tomato Crostini.

2. Toast your thin slices of baguette/ciabatta, and rub with raw garlic.

3. Slop on your tomato base, and have your sustainable sticks at the ready.

4. Stab 1/2 a slice of goats cheese onto each stick, followed by your Prosciutto di Parma (fold-it-on).

5. Decorate with a slice of basil.

6. Bellissimo!