Tonia George's Crostini with Artchokes and Parma Ham
Over a year ago
2,376 views
Ingredients
- 220g artichoke hearts in olive oil
- 50g parmesan, grated
- 30g blanched almonds
- ½ lemon, juice
- 8 x 1.5cm thick slices rye bread
- 8 slices Parma ham
- Handful wild rocket
- Drizzle extra virgin olive oil
- freshly ground pepper
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
I like to go to the deli and get thicker than usual slices of Parma ham to adorn these crostini. The unusual flavour of artichokes is really hard to describe, but it is this flavour that is tickled ou
Method
-
1
Drain the artichokes from the oil, reserving the oil for later. Transfer the artichokes to a food processor and add the Parmesan, almonds, lemon juice and some black pepper.
Whizz until you have a slightly textured paste, adding two to three tablespoons of the reserved oil to loosen the texture slightly. Set aside at room temperature while you
make the crostini.
Preheat the grill. Place the rye bread on a baking sheet and grill the bread for 2-3 minutes on each side until golden.
Generously slather the artichoke paste over the toast, top with luscious folds of
Parma ham and rocket and drizzle with a little more olive oil.
Similar Recipes
View all similar
Italian
Comments (0)