John Myers
Crostini with Grape Chutney and Ham
The perfect crostini with grape chutney and ham recipe with a picture and simple step-by-step instructions.
- 300 g Blue grapes
- 1 piece Shallot
- 1 tsp Butter
- 30 ml Port wine
- 1 tbsp Raspberry vinegar
- 1 branch Rosemary
- 1 tbsp Food starch
- 8 Discs Ciabatta
- 120 g Ham (e.g. Black Forest or wild boar ham)
- Salt
- Pepper
- Sugar
- Clarified butter
- Blue flowers to decorate
- This starter is really tasty and super easy to make. Halve and core the grapes. Peel and finely chop the shallot and sauté in butter. Add the grapes and deglaze with port wine and vinegar, add the rosemary and reduce everything. After approx. 15 minutes, remove the rosemary and thicken the chutney with cornstarch. Dissolve them in cold water beforehand so that it doesn’t clump.
- Toast the ciabatta slices in clarified butter. The more clarified butter you take, the tastier and crispy the crostini will be. Drain the crostini on some kitchen paper before serving. Then top with the chutney and ham. Decorate with blue flowers. Cornflowers or violets are best. In any case, make sure that you use edible flowers. The crostini can be served like this. It looks particularly pretty with the flowers, but of course tastes good without. If you want to have the dish explained by Philipp Stein, you can do so here: www.takko-denim-dinner.de
Facebook Comments