Serves 4 (3 crostini per person):
- 6 large slices of rye bread
- 12 slices of wafer-thin Parma ham
- 200g of cream cheese
- 6 fresh figs
- 6 teaspoons of chestnut honey
- 25g of butter
- Salt and pepper to taste
Preheat the oven to 200°C. Cut the slices of bread in half and butter them lightly.
Cut the figs in half lengthwise. Spread the slices of bread generously with the cream cheese then top with a slice of ham and half a fig. Spoon half a teaspoon of chestnut honey over each crostino. Season with salt and pepper.
Place the crostini on an oven tray and cook in the oven with the grill element switched on for two minutes, or until the honey on top of the figs and cheese caramelises and the rye bread is toasted. For a scrumptious variation, try gorgonzola instead of cream cheese and walnuts in place of the figs. For a tasty aperitif, cut each slice of bread into four.