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
  • Yield: Makes about 30
Crisped-Prosciutto and Avocado Crostini

Source: Martha Stewart Living, May 2010

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

  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. 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. 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.

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