Parma Ham, Goats Cheese And Avocado Bruschetta

These fresh, flavoursome bruschetta are not only a stylish Italian treat but also a fantastic recipe for entertaining this spring.

Brush ciabatta slices with olive oil and lightly toast on a hot griddle. Rub the toasts in basil, garlic, seasoning and leave to cool.

Top each bruschetta with slices of avocado, goat’s cheese, lemon zest, pistachios and mint leaves.To serve, drizzle olive oil over each bruschetta and top with a slice of Parma Ham.

Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.

Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.

The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma.  Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham’s skin.  The Ducal Crown is now a certification trademark.

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Parma Ham, Goats Cheese and Avocado Bruschetta

Makes 10 bruschettas

10 thin slices of ciabatta bread
Olive oil
1 clove garlic
5 basil leaves
2 avocados, peeled, stoned, sliced and drenched in lemon juice
100g crumbly goats cheese
Zest of 1 lemon
50g pistachios, roughly chopped
2 handfuls mint leaves, roughly chopped
10 slices Parma Ham

· Rub each slice of ciabatta with a little olive oil before lightly toasting each side on a hot griddle
· Remove the toasts from the griddle and rub basil and garlic into each. Season with a little salt and pepper then leave to cool
· Top each bruschetta with avocado slices, goats cheese, lemon zest, pistachios and mint leaves

· Drizzle each bruschetta with a little olive oil before finishing with a slice of Parma Ham

Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Jocelyn Barker, Dialogue Agency


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