Food & Cooking Recipes Appetizers Finger Food Recipes Crostini with Green Apple and Prosciutto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andrew Purcell Yield: 8 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. Ingredients 8 slices rustic bread (½ inch thick) ¼ cup extra-virgin olive oil, divided Salt and pepper 2 Granny Smith apples, quartered, cored, and thinly sliced ¼ pound thinly sliced prosciutto 2 cups baby arugula 2 teaspoons lemon juice Directions 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. Top crostini with apple and prosciutto. Toss arugula with lemon juice and remaining tablespoon oil, season with salt and pepper, and divide among crostini. Rate it Print