- 1 loaf of decent sourdough bread
- Quality olive oil (to drizzle)
- 18 slices of Parma, Serrano, or similar ham
- 200g feta cheese
- 40 black olives (Kalamata work best here)
- Handful of rocket leaves
- 1 tbsp honey
- Make the crostini no more than 15 minutes before serving. To do this, slice the sourdough to a thickness of about 2cm, and brush well with olive oil. Heat a griddle pan or grill to a high temperature, and toast the bread in batches. You want them to be crisp on the outside (with char lines, if possible), and soft in the middle.
- Take a big platter or serving plate you have, and start arranging your dish by draping the ham all over it. Don’t lay it flat - you want it to billow slightly in an attractive fashion. On top of this, crumble the feta into walnut-sized chunks, and randomly scatter your olives. Toss your handful of rocket on top, and just before you serve, drizzle with olive oil and honey. Serve alongside the crostini for an attractive, chilled out, and utterly delicious lunch!
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