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    Crostini with Peppers and Parma Ham

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    Crostini with Peppers and Parma Ham

    This antipasto is ideal for serving with pre-dinner drinks. The crispbread offers a crunchy base which is paired well with the succulence of the peppers. Assemble them just before serving.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes


    • 1 packet Waitrose Italian Style Rosemary & Rock Salt Crispbread
    • 280g jar Fiordelisi Roasted Mixed Peppers, drained
    • ½ x 280g jar Fiordelisi Roasted Mushrooms in Olive Oil, or Waitrose Marinated Mushroom Salad, drained
    • 80g pack Waitrose Riserva Parma Ham
    • 1 small pot growing basil (or a large handful of leaves)
    • Freshly ground black pepper


    1. Arrange the crispbread on a large serving platter. Open out the roasted peppers and cut into 1cm wide strips, then combine with the roasted mushrooms, or salad mushrooms, and divide between the crispbreads.
    2. Roughly tear each slice of Parma ham into 3 pieces and arrange a piece on top of each crostini. Season with freshly ground black pepper and top each with a basil leaf.

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    Cook's tips

    These crostini can be finished with any Italian cured ham or simply drizzled with extra virgin olive oil.


    Average user rating

    3 stars