|Page (1) of 1 - 09/13/17||email article||print page|
Celebrate the End of Summer with a Parma Ham, Ricotta and Basil Bruschetta Recipe(September 13, 2017)
(PRWEB UK) 13 September 2017
Summer is coming to an end, but there's still time to gather family and friends and enjoy the longer days while they last. Parma Ham recently partnered with Emily Coates from “Emily's Recipes and Reviews" to create the perfect summer canapé: Parma Ham, Ricotta and Basil Bruschetta.
Emily writes, “Parma Ham, in my opinion, can best be enjoyed in the easiest of ways, to really appreciate its flavour and quality. Hopefully this simple, Italian inspired recipe does just that." With the full-bodied flavour of Parma Ham, and the creaminess of the ricotta cheese, this bruschetta recipe will certainly have guests asking for more.
Parma Ham, Ricotta and Basil Bruschetta by Emily's Recipes and Reviews (serves 8)
- medium baguette, eight slices
- handful of fresh basil
- a dash of good quality extra virgin olive oil
- 50g ricotta cheese
- 8-10 slices of Prosciutto di Parma (around two packs/140g)
- salt and pepper to taste
- equipment: bread knife, toaster, food processor, pepper mill or grinder
1. Begin by toasting the slices of bread.
2. Next, whizz up most of the basil in the food processor, or finely chop if without a food processor. Keep aside some of the smaller leaves for presentation.
3. Mix together a tsp of ricotta with the basil and a drop of olive oil to create a paste. Add salt and pepper to taste.
4. Assemble the bruschetta with a spread of ricotta cheese, a little of the basil mix and the Parma Ham. Finish with extra black pepper and fresh basil leaves.
View the recipe from Emily at: http://www.recipesandreviews.co.uk/2017/07/parma-ham-ricotta-and-basil-bruschetta-recipe.html
About Parma Ham
Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.
The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.
For more information, please visit http://www.prosciuttodiparma.com.
Hi-res digital recipe image available upon request. If you would like to receive more Prosciutto di Parma recipes, please contact Georgie Hackett at at +44 (0)20 7389 9404 or email g.hackett(at)dialogueagency(dot)com.
Read the full story at http://www.prweb.com/releases/2017/09/prweb14681565.htm.