Crostini with Green Apple and Prosciutto

Name: Crostini with Green Apple and Prosciutto
Yield: Makes 8
Ingredients: 8 slices rustic bread (1/2 inch thick); 1/4 cup extra-virgin olive oil, divided; Salt and pepper; 2 Granny Smith apples, quartered, cored, and thinly sliced; 1/4 pound thinly sliced prosciutto; 2 cups baby arugula; 2 teaspoons lemon juice

Recipe photo courtesy of Andrew Purcell

Send off summer and toast the arrival of fall with a spread that showcases the best of both seasons: Tart apples top these party-ready crostini, which pair beautifully with Plum Coolers.

Source: Everyday Food, September 2012

Makes 8

Yield

Ingredients

8 slices rustic bread (1/2 inch thick)
1/4 cup extra-virgin olive oil, divided
Salt and pepper
2 Granny Smith apples, quartered, cored, and thinly sliced
1/4 pound thinly sliced prosciutto
2 cups baby arugula
2 teaspoons lemon juice

Directions

1. Preheat oven to 425 degrees. On a rimmed baking sheet, arrange bread in a single layer and brush with 3 tablespoons oil. Season with salt and pepper and bake until golden, 10 to 12 minutes.
2. Top crostini with apple and prosciutto. Toss arugula with lemon juice and remaining tablespoon oil, season with salt and pepper, and divide among crostini.