Crostini with ham, pecorino and onions

Ingredients for 2 servings:

• 2 small rolls, e.g. Ciabattini
• 4 tbsp extra virgin olive oil
• 4 slices of cooked ham
• 4 slice(s) Pecorino, alternatively mountain cheese
• 4 small onions, red
• 4 pinches of black pepper, freshly ground
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Small rolls topped with cooked ham, baked with pecorino cheese, and garnished with onions and pepper. Recipe from Lazio, Italy.

Halve the rolls horizontally and toast the cut edges in olive oil until light brown and crispy. Top with ham and pecorino cheese and bake at 200°C (top/bottom heat) until the pecorino cheese begins to melt. Meanwhile, trim both ends of the small red onions, peel them, and slice them crosswise into approximately 2 mm thick slices. Top the crostini with the onions and sprinkle each with a pinch of black pepper. Garnish, serve warm, and enjoy.