Parma ham, artichoke & Parmesan Bruschetta

Parma ham, artichoke & Parmesan Bruschetta

A quick and easy nibble for festive gatherings, summer parties or just a fast midweek snack

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 20 minutes

Method

  1. Toast the ciabatta slices and drizzle with the olive oil.
  2. Lay the ham pieces onto the ciabatta and then pile on the artichoke, basil and Parmesan.
Try

Parma ham

Parma ham has to go through many stages of production including trimming, salting, resting, drying and curing. The ham is cured for at least 12 months before being sold.

Per serving

457 kcalories, protein 18.9g, carbohydrate 43.4g, fat 24.3 g, saturated fat 5.2g, fibre 3.2g, salt 3.61 g

Recipe from olive magazine, December 2008.

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Latest comments and suggestions

  • 20 June 2011

    pinkystan rated and commented on this recipe

    5 stars

    Lovely! Served alongside classic tomato bruschetta as a starter at a dinner party and it went down really well. The only thing I'll change next time is to make sure things are cut up small enough to eat without making such a mess...

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  • 03 January 2012

    AntoniaS rated and commented on this recipe

    5 stars

    On this occasion I couldn't use Prosciutto or Parma ham so substituted it with Smoked Salmon which also worked well with this recipe.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 20 minutes

Ingredients

  • 8 slices ciabatta
  • olive oil
  • 8 slices Parma ham , cut into smaller pieces
  • 200g chargrilled artichokes , any large pieces cut in half. The ones in olive oil have the best flavour.
  • handful basil leaves
  • Parmesan curls, shaved off a lump
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Per serving

457 kcalories, protein 18.9g, carbohydrate 43.4g, fat 24.3 g, saturated fat 5.2g, fibre 3.2g, salt 3.61 g

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