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Crisped-Prosciutto and Avocado Crostini

Baking prosciutto turns it crisp and crunchy, making it a perfect foil for buttery avocado and a thin slice of sharp cheese.

  • servings: 10




  • 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


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Martha Stewart Living, May 2010



Reviews (3)

  • chaz-le-baron 1 Jan, 2011

    This sounds awesome! I'm going to try them out! :D

  • Smoothis 1 Jan, 2011

    Just to correct myself, I would put a bit of olive oil on the baguette before toasting because it gives a lovely flavour.

  • Smoothis 1 Jan, 2011

    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!