INGREDIENTS
For a dozen Crostini:- 100g of ricotta
- 180g jar of sun-dried tomato cream Sur le Sentier des Bergers
- 3 slices of Parma ham
- 1 jar of sun-dried tomatoes Sur le Sentier des Bergers
- 1 poppy baguette or another piece of bread to cut into individual pieces
RECIPE PREPARATION
1. Cut the baguette into thin slices of 2cm, and lightly grill.2. In a bowl, mix the ricotta with 2 or 3 tablespoons of candied tomato cream Sur le Sentier des Bergers.3. Spread the mixture over the slices of poppy bread.
4. Add Parma ham pieces.
5. Add a sun-dried tomato Sur le Sentier des Bergers on each Crostini.
6. Use cocktail sticks to hold the ingredients.
Tip: To avoid crushing the preparation by pressing the cocktail spike, I suggest you first put the confit tomato and ham Parma, then push the spade into the Crostini.
A simple and tasty recipe, which will surprise your guests!
Related Products
Our other recipe ideas
INGREDIENTS
For a dozen Crostini:
- 100g of ricotta
- 180g jar of sun-dried tomato cream Sur le Sentier des Bergers
- 3 slices of Parma ham
- 1 jar of sun-dried tomatoes Sur le Sentier des Bergers
- 1 poppy baguette or another piece of bread to cut into individual pieces
RECIPE PREPARATION
1. Cut the baguette into thin slices of 2cm, and lightly grill.
2. In a bowl, mix the ricotta with 2 or 3 tablespoons of candied tomato cream Sur le Sentier des Bergers.
3. Spread the mixture over the slices of poppy bread.
4. Add Parma ham pieces.
5. Add a sun-dried tomato Sur le Sentier des Bergers on each Crostini.
6. Use cocktail sticks to hold the ingredients.
Tip: To avoid crushing the preparation by pressing the cocktail spike, I suggest you first put the confit tomato and ham Parma, then push the spade into the Crostini.
A simple and tasty recipe, which will surprise your guests!
Related Products
