Parma Ham Crostini with Pesto

These little Parma Ham Crostini with Pesto are perfect aperitivo nibbbles. Easily made with store cupboard ingredients and Parma Ham

*Paid collaboration with Prosciutto di Parma*

These little Parma Ham Crostini with Pesto are perfect aperitivo nibbbles. Easily made with store cupboard ingredients and Parma Ham, they are a tasty little mouthful. Crostini means “toast” in Italian, and these are made with squares of toasted bread. Pesto and cherry tomatoes are added before the final flourish of a rosette of Parma Ham adorns the top of these stunning nibbles.

As it is currently wild garlic and chive flower season, I garnished these Parma Ham Crostini with Pesto with chive and wild garlic flowers, but you can garnish them with any seasonal edible blooms you have to hand. I also added some snipped chives as a final garnish. Use any homemade or good quality bread for the little toast bases, but make sure you top these delectable bites with Prosciutto di Parma, for that very unique taste and silky texture.

Today’s recipe for Parma Ham Crostini with Pesto is my second in collaboration with Prosciutto di Parma. It’s an easy no-cook recipe that is made in about 15 minutes. It’s the perfect recipe to accompany pre-dinner drinks, plus, can be scaled up for a crowd, or down for dining aux deux with ease. They are perfect when served with chilled white wine or Prosecco.

Although I would normally suggest sourdough bread for these little nibbles, a good crostini relies on a light toasted base, as opposed to a bruschetta which is much more rustic and hearty. A crostini is usually a small mouthful, and so a lighter bread is needed. I used a lovely homemade white loaf when I made these, and they worked a treat.

PROSCIUTTO DI PARMA or Parma Ham as it is also called, is known globally. And, its delectable, slightly salty and honeyed taste is the star of these little crostini. The drying process that Parma Ham goes through creates a ham that is very low in fat content, which is good news. It also contains lots of mineral salts, vitamins, antioxidants and easily digestible proteins, that makes for a meltingly tender texture.

Parma Ham has a Protected Designation of Origin (PDO), and is 100% natural with no nitrates, and no additives or preservatives, except sea salt. It’s simply SO easy to serve, at any time of the year, but especially during the summer when there is an abundance of seasonal tomatoes, which makes for a perfect pairing with this unique Italian ham.

I am now sharing more Parma Ham recipes on Lavender and Lovage, that are also easy to make, with most being no-cook recipes.

• Parma Ham Pitta Pizza
• Italian Sub Sandwich with Prosciutto di Parma Ham
• Focaccia Bites with Pesto and Prosciutto di Parma
• Prosciutto di Parma and Peach Skewers
• Deli Salad with Pomegranate, Parma Ham and Gorgonzola

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• Make these just before serving, so the toast doesn’t go soft and soggy.
• Use any pesto you like – I love any green pesto with this recipe, but sun-dried tomato pesto is also lovely.
• Try to use heritage multi-coloured tomatoes, they add a nice splash of colour and a wonderful sweetness.
• You can make the Parma Ham rosettes ahead of time if you like, just store them in a covered container in the fridge until you need to use them.
• Optional extras that would be nice are: capers, sliced olives and a drizzle of olive oil over the crostini just before serving.
• There is a list of edible flowers here: Edible Flowers

I hope you feel inspired to make today’s NO-COOK recipe for Parma Ham Crostini with Pesto, they would be perfect for the long May Bank Holiday weekend that is coming up on the 25th May. PLEASE do let me know if you make them, and what you served them with. Have a lovely weekend, and see you soon, Karen

You’ll find the full and printable recipe at the end of this post.

• Toast the bread and cut each slice into 9 squares, to make 18 crostini.
• Spread half a teaspoon of pesto onto each square of toast.

• Slice the cherry tomatoes, and place 1 to 2 slices on each pesto covered crostini.

• Tear or cut each slice of Parma Ham in half lengthwise, and roll each long slice up into a rosette shape. Place the Parma Ham rosette on each loaded crostini and place them on to a serving platter.

• Scatter the snipped chives over the crostini and any edible flowers you are using.
• Serve with chilled white wine or Prosecco.