« Back to previous page

Main Ingredient: Pork

Cooking Style: Italian

Dish Type: Soup/Starter

Italian Rarebit with Parma Ham

Translate delicious Welsh rarebit into Italian by using toasted ciabatta bread with a bubbling-hot topping of mozzarella and Parmesan cheese, finished off with folds of Parma Ham.

Serves 4 as a light snack, 2 as a substantial snack

Ingredients

• ciabatta loaf, split horizontally
• 50g (2oz) butter, softened
• 150g (6oz) mozzarella cheese, grated
• 50g (2oz) Parmigiano-Reggiano, finely grated
• 2 tsp wholegrain mustard
• 8 slices Parma Ham

Cooking Instructions

• Preheat the grill. Cut each piece of ciabatta bread in half to give four pieces, and then toast these lightly on both sides

• Mix together the butter, mozzarella, Parmigiano-Reggiano and mustard. Spread thickly on to the pieces of toast, return to the grill and cook until bubbling

• Top each piece with two slices of Parma Ham and serve whilst hot

Cook’s tip:
Make mini versions for a stylish nibble to serve with drinks or just as a tasty bite to enjoy when friends visit. Slice the loaf into smaller pieces, and spread with the cheese mixture. You may need more Parma Ham!

Recipe courtesy of the Parma Ham Consortium