Fontina and cambozola on sourdough toasts with parma ham

Name: Fontina and cambozola on sourdough toasts with parma ham
Yield: Serves 6.
Cuisine: Italian recipes
Ingredients: 2-3 ripe pears, cut into wedges; 75ml sweet wine (such as moscatel); Extra-virgin olive oil to drizzle; 1 tsp thick balsamic glaze; 50g whole skin-on hazelnuts; 6 slices crusty sourdough bread; 100g cambozola cheese, sliced; 100g fontina cheese, sliced; 6 parma ham slices; 3 fresh oregano sprigs, leaves picked

Published: 8 Feb 18
Updated: 18 Mar 24

Test kitchen approved

This posh cheese on toast sees fontina, cambazola, parma ham, sweet roasted pears and crunchy hazelnuts atop sourdough. Serve as a starter or for lunch.

Scope out dozens more dinner party starter recipes.

Serves 6.
Hands-on time 30 min

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Ingredients

2-3 ripe pears, cut into wedges
75ml sweet wine (such as moscatel)
Extra-virgin olive oil to drizzle
1 tsp thick balsamic glaze
50g whole skin-on hazelnuts
6 slices crusty sourdough bread
100g cambozola cheese, sliced
100g fontina cheese, sliced
6 parma ham slices
3 fresh oregano sprigs, leaves picked

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the pears in a baking dish, then drizzle with the wine, olive oil and balsamic glaze. Season with salt and pepper and roast for 20 minutes until the pears are tender and the wine has reduced to a syrup.
Meanwhile, put the hazelnuts on a small baking tray and bake for a few minutes to toast, then roughly chop.
Heat the grill to medium-high and lightly toast the bread on a baking tray for a few minutes on each side. Top with slices of both cheeses and grill for a few minutes until melted. Once the cheese is golden and oozy, top with the roasted pears, a slice of parma ham and a drizzle of the roasting syrup, then scatter with the chopped nuts and oregano leaves. Serve straightaway.

Recipe from January 2018 Issue

Nutrition

Nutrition: per serving

Calories: 358kcals
Fat: 19.6g (6.9g saturated)
Protein: 15.1g
Carbohydrates: 26.7g (7.7g sugars)
Fibre: 3.1g
Salt: 1.4g

delicious. tips

In late summer this would work well with roasted figs or peaches instead of pears.
Roast the pears and nuts a few hours ahead and keep covered in a cool place.

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