Roast the pine nuts in a pan without fat while stirring until light brown, remove and allow to cool. Wash the basil, shake dry and pluck the leaves off.
Mix the cream cheese with the parmesan and season the cream with salt and pepper. Finely chop the pine nuts and mix in.
Remove the fat from the ham and lay out overlapping on cling film to form an area (40 x 25 cm). Brush with the cream cheese cream and spread the basil leaves tightly on top and press on. Roll up with the help of the foil, pressing lightly. Wrap the roll with the foil and twist the ends together tightly like a candy. Chill the roll for at least 3 hours, preferably overnight.
Then cut diagonally into approx. 1 cm thick slices with a sharp knife. Cut the long white bread into approx. 1 cm thick slices, brush a little oil very thinly and roast a little in the oven. Serve the Parma ham rolls on the toasted white bread slices.
Great starter for an aperitif or for a take-away buffet!
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