Instructions: * Note: Rich, salty, and served right off the bone, serrano ham is a raw ham that has been salt-cured for at least one year. Meaning "from the mountains," serrano is named after the sheds built in the mountain ranges that were used to dry meat.

Heat broiler. To make crostini: Arrange baguette slices on a baking sheet in a single layer. Broil for 1 1/2 minutes (the broiling time varies from oven to oven; watch carefully as bread darkens). Turn slices over, and toast until golden, about 1 minute more. Transfer to a rack to cool.

Rub crostini with tomato halves to infuse them with flavor and juices; discard tomato halves. Drizzle crostini with olive oil. Top each crostini with a slice of ham. Brush with olive oil. Arrange on a serving platter, and sprinkle with parsley.

This recipe yields 24 crostini.

Yield: 24 crostini

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