Prosciutto di Parma Ploughman’s Toastie | Consorzio del Prosciutto di Parma
Top two slices of the bread with the grated cheese, followed by the grated apple, 3-4 slices of Prosciutto di Parma, and some spinach leaves...
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Cooking tools:
- Grater
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Plate
Ingredients
- 4 Slices sourdough bread
- 100g Mature cheddar, roughly grated
- 1 Cox or Braeburn apple, ½ roughly grated and ½ in wedges
- 6-8 slices Prosciutto di Parma
- 1 handful Baby spinach leaves, plus extra to serve
- 2 tbsp. Tomato chutney, or other favourite chutney
- 1 tbsp. Butter, softened
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