Crisped-Prosciutto and Avocado Crostini
We Also Love
1 of 3
- Comments()
Martha Stewart Living, May 2010
-
Yield Makes about 30
Serves 8 to 10
Add to Shopping List
Ingredients
- 4 ounces thinly sliced prosciutto, torn into 3-inch pieces
- Extra-virgin olive oil, for brushing
- 1 medium baguette, sliced into 1/4-inch-thick rounds
- 2 garlic cloves
- 2 firm, ripe Hass avocados, halved, pitted, and peeled
- Coarse salt and freshly ground pepper
- 3 ounces manchego cheese, thinly sliced
Directions
-
Preheat oven to 400. Arrange prosciutto in a single layer on 2 rimmed baking sheets. Brush with oil, and bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes; transfer to a plate.
-
Arrange baguette slices on a baking sheet. Brush generously with oil. Bake until light golden brown around edges, 8 to 9 minutes. Rub with garlic cloves.
-
Mash avocados with a fork. Season with salt and pepper. Spread avocado on baguette slices. Top each with a slice of cheese and a piece of prosciutto. Season with pepper.
This sounds awesome! I'm going to try them out! :D
Just to correct myself, I would put a bit of olive oil on the baguette before toasting because it gives a lovely flavour.
These were so delicious! I used pecorino romano instead of manchego (because my supermarket only sold manchego in 10oz blocks). I also forgot to brush the prosciutto with oil, but I'm so glad I did because the natural oil in the meat was more than enough. I even needed to blot the pieces after cooking like you would with bacon. I won't brush the bread with oil next time because you need to use way too much to be "generous", I'd rather skip the calories and eat more of these. So good!