100g Filippo Berio Rosemary & Sea Salt Crostini’s
5 slices of Parma ham, ripped into approx. 20mm x 50mm strips
2 red onions, thinly sliced
1-2 crushed garlic cloves
30g demerara sugar
100g mild gorgonzola dolce
Bunch of thyme
Bunch of chives
Sea salt & black cracked pepper
- In a thick bottomed pan, warm on a medium heat, add butter, then sliced red onions and sauté for a few minutes. Add the demerara sugar, garlic and thyme with a dash of balsamic vinegar, bring to the boil then leave simmering for approx. 30–60 minutes on a low heat. Stir frequently ensuring that the sugar doesn’t burn, once onions are soft, remove and leave to cool for a couple of hours or overnight.
- In a bowl, add the gorgonzola and soften with a spoon and prepare the strips of Parma ham.
- Prepare the canapes by laying the crostini’s onto a flat tray, spoon a small layer of the gorgonzola cheese onto the crostini and top with a loose, rolled piece of Parma ham and a small spoon of red onion marmalade, then garnish with a piece of chive.
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