Salchichón Iberico, Parmesan & Truffle Honey Crostini

Instructions

Brush bread slices lightly with olive oil.

Toast until golden and crisp.

Spread a thin layer of mascarpone or crème fraîche.

Add a few folds of Salchichón Iberico.

Top with shaved Parmesan.

Drizzle lightly with truffle honey.

Add a touch of black pepper and thyme.

100g Sliced Salchichón Iberico de Bellota

1 baguette or sourdough (sliced)

60g Parmesan (shaved)

2 tbsp mascarpone or crème fraîche

1 tbsp truffle honey (or regular honey)

1 tbsp olive oil

Fresh thyme (optional)

Black pepper

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