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Crisped-Prosciutto and Avocado Crostini

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

Source: Martha Stewart Living, May 2009
Total Time Prep Servings Yield

Ingredients

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  • chaz-le-baron
    1 JAN, 2011
    This sounds awesome! I'm going to try them out! :D
    Reply
  • 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.
    Reply
  • 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!
    Reply

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