Toast with nectarine and crispy ham

Preheat the oven to 175 ° C.

Slice the arugula and mix through the ricotta. Season with pepper and salt. Cut the nectarines into thin segments.

Cut the bread caps and cut the bread into 15 thin slices. Halve the slices and place on a baking tray. Brush the tops with the oil.

Roast golden brown in the oven for 5 minutes. Remove from the oven and allow to cool. Bake the ham with 3 slices at a time in a dry frying pan with non-stick coating.

Let the ham on kitchen paper cool down and break in half. Divide the ricotta mixture and the segments of nectarine over the toast.

Sprinkle with the balsamic vinegar and garnish with the ham.