Crisped-Prosciutto and Avocado Crostini

55 Ratings
  • 5 12
  • 4 8
  • 3 23
  • 2 9
  • 1 3

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

Martha Stewart Living, May 2009

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Recipe Summary

prep:
20 mins
total:
40 mins
Servings:
10
Yield:
Makes about 30
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Ingredients

Directions

  • Preheat oven to 400 degrees. 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.

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  • 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.

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Reviews (3)

55 Ratings
  • 5 12
  • 4 8
  • 3 23
  • 2 9
  • 1 3
Martha Stewart Member
01/01/2011
This sounds awesome! I'm going to try them out! :D
Martha Stewart Member
01/01/2011
Just to correct myself, I would put a bit of olive oil on the baguette before toasting because it gives a lovely flavour.
Martha Stewart Member
01/01/2011
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!
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