Parmigiano Reggiano, grated
Toast the sliced baguettes in the oven at 180°C/Gas Mark 5 until slightly brown.
Store in an air tight container for up to one day.
For the Cappelletti
Place the Giovanni Rana Simply Italian Cured Ham and Cheese Cappelletti in boiling water for 2 mins until al dente.
Put the butter with two sage leaves in a pan over a medium heat until melted.
Add melted butter to the pasta, top with grated Parmigiano Reggiano.
Place the prosciutto on the Crostini and serve.