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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.


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


-Pre-heat the oven to 220 degrees Celsius.

-Bake the baguette according to the package instructions and let it cool.

-Optionally, turn the oven on the grill.

-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.

-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.

-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.

-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.

-Put the ricotta in a bowl and mix in 4 tablespoons of sliced basil. Season to taste with salt and freshly ground black pepper.

-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.


  • use cream cheese seasoned with lemon zest instead of ricotta
  • use soft goat cheese instead of ricotta
  • add some lemon zest to the ricotta mixture
  • replace basil with fresh thyme
  • replace honey with balsamic glaze
  • Leave out the Parma ham for a vegetarian version