Celeri Remoulade Crostini

A tasty little number, and my invention too!  I would include this in the french tapas chapter of my cookbook!

crusty bread slices

celeri remoulade (with capers)

best quality jambon de paris or prosciutto cotto

chunks of parmesan

EVOO

parsley

ground pepper

1. toast bread, rub garlic & EVOO
2. spoon on celeri remoulade
3. lay a slice of jambon/prosciutto on top
4. spinkle parmesan chunks
5. drizzle EVOO over the whole lot
6. sprinkle with parsley & pepper