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
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
- 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!