Prosciutto Crostini

Prosciutto Crostini
  • Prep Time: 10
  • Total Time: 20
  • Servings: 4-6

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About this Recipe


1/2 Baguette, sliced into ¼-½” (.5-1 cm) thick pieces, about 14
2 tbsp (30 mL) Olive oil
7 Slices Provolone cheese, cut into quarters
14 Slices Capolla prosciutto
1 tbsp (15 mL) Chopped fresh herbs (thyme, rosemary, basil)
1-2 cups (250-500mL) Spring mix salad greens
2 Roma tomatoes, sliced


PREHEAT oven to 350°F (180°C). Brush bread with olive oil and place on a baking sheet. Bake for 6-8 minutes or until golden and crispy. Set aside.

PLACE 2 pieces of Provolone cheese in the center of a slice of prosciutto. Sprinkle with a pinch of herbs and wrap tightly in prosciutto. Arrange on a small baking tray and bake in preheated oven for 4-5 minutes. The cheese will begin to melt and the prosciutto will get crisp.

TOP each crostini with a slice of tomato, a few salad greens and a Provolone and prosciutto bundle.


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