Ham and crab crostini

Impress your friends with these sophisticated nibbles from Paul Merrett, served with a refreshing blackberry, lemon and vodka cocktail
By Paul Merrett
Ham and crab crostini
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes for the cordial
  • Prep Time: 20 minutes
  • Effort: easy


For the vodka, lemonade and blackberry cocktail

  • 150 ml fresh lemon juice
  • 150 g sugar
  • 25 blackberries, plus extra for finishing
  • fresh mint
  • 1 tsp demerara sugar
  • ice cubes
  • vodka, to taste

For the fig and Parma ham crostinis

  • crusty bread, sliced
  • Parma ham
  • feta cheese
  • fresh figs
  • rocket, to garnish
  • honey

For the crab crostinis

  • crusty bread, sliced
  • fresh, unpasteurized, white crab meat
  • good quality, ready made mayonnaise
  • smoked paprika
  • chervil, to garnish


1. For the cocktail: make the cordial by combining the lemon juice and sugar, and simmering for 5 minutes. Leave to cool.

2. When cool add about 25 blackberries. Blend and strain using a sieve.

3. Crush a little fresh mint with the sugar and add into a chilled glass with ice and vodka. Add a dash of soda water.

4. Finish with the lemon and blackberry cordial. Garnish with a couple of blackberries.

5. For the fig and Parma ham crostinis: drizzle oil over the bread and toast in a hot griddle pan until crisp.

6. Place a slice of Parma ham on each piece of toast. Top with a couple of bits of crumbled feta cheese and then add two wedges of fig onto each piece of toast.

7. Finish with a leaf of rocket for colour, and a drizzle of honey.

8. For the crab crostinis: prepare the toast as before.

9. Mix fresh unpasteurized white crab meat with the mayonnaise and add a little black pepper. Spoon onto the pieces of toast.

10. Dust with smoked paprika and finish with a small sprig of chervil.

Rate This Recipe