- 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 onto 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
Appetizer
Italian Rarebit with Parma Ham
Serves 4 as a light snack, 2 as a substantial snack
- 1 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
