By Italians Do it better

Crostini con crema di carciofi, prosciutto e parma o parmigiano

For around ten crostini:
  • 1 traditional type baguette
  • Olive oil
  • 2 jars of Italians Do It Better truffle artichoke cream
  • 2 slices of Parma ham
  • A few shavings of Parmigiano Reggiano
  • A few turns of the pepper mill (here salt/pepper/chili pepper)
  1. Slice the baguette into thin slices, and toast them in a pan with a little olive oil. Then place them on absorbent paper to absorb excess oil.
  2. Spread each crostini with about 1 teaspoon of Italians Do It Better Artichoke Cream.
  3. Alternate the toppings, some with a little Parma ham, and others with a few shavings of Parmiggiano Reggiano.
  4. A twist of the pepper mill on all the crostini, and it’s aperitif time!

    Enjoy your food !