Italian Rarebit with Parma Ham

recipe

Italian Rarebit with Parma Ham

No comments

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.

Ingredients

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

Serves: 2

Directions

More recipes like this

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