Ham, courgette & pesto

Ham, courgette & pesto

By
From
Toast
Serves
4
Photographer
Akiko Ida

Ingredients

Quantity Ingredient
1 courgette
1 handful pine kernels
4 slices artisan country bread
4 tablespoons pesto
8 slices fine cured ham
4 tablespoons olive oil
salt
pepper

Method

  1. Slice the courgette into thin strips with a vegetable peeler. Toast the pine kernels in a frying pan over a low heat for 5 minutes. Spread each slice of bread with 1 tablespoon of pesto. Top with the slices of ham and strips of courgette, then the toasted pine kernels. Drizzle with olive oil and season with salt and pepper before serving.
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