Name: Serrano ham, olive, feta & rocket platter with homemade crostini
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 loaf sourdough bread; olive oil for drizzling; 18 slices serrano ham; 200g best-quality feta cheese; 40 black Greek olives such as Kalamata; handful rocket leaves; 1 tbsp good-quality honey

Home
Recipes
Serrano ham, olive, feta & rocket platter with homemade crostini

Serrano ham, olive, feta & rocket platter with homemade crostini

Paul Merrett

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.5 out of 5.4 ratingsRate

loading...

Serve this help-yourself platter while you get on with the rest of supper. In summer, add a few sliced fresh figs

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast lamb studded with rosemary & garlic

A star rating of 4.6 out of 5.76 ratings

Ingredients

Nutrition

Units:

MetricUS

1 loaf sourdough bread
olive oil

for drizzling
18 slices serrano ham
200g best-quality feta cheese
40 black Greek olives

such as Kalamata
handful rocket

leaves
1 tbsp good-quality honey

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal552
fat33g
saturates9g
carbs38g
sugars5g
fibre4g
protein20g
salt6.35g

Method

step 1

The crostini should be made no more than 15 mins in advance. Slice the bread about ½in thick and brush on some olive oil. Heat a griddle pan and grill the bread in batches until the outsides are crisp and attractively marked by the grill, and the insides are still soft.
step 2

Drape the ham over the largest platter you have – don’t lay it flat, allow it to billow slightly. Break the feta by hand into irregular chunks about the size of a walnut, then dot over the ham. Randomly place the olives on the ham and carefully place the rocket leaves across the platter. Just before your guests tuck in, carefully drizzle over a little olive oil followed by the honey. Put the crostini on a separate platter or in a bowl, and serve alongside the salad at the table.

Recipe from Good Food magazine, April 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now