Appetizers and Snacks/ Italian

Prosciutto and Basil Crostini

Prosciutto and Basil Crostini

Happy Monday all! How was your weekend? Mine was full of trips to home depot, looking at paint swatches, sanding hardwood floors and a day full of furniture shopping. Just typing it makes me tired. So needless to say, by the time last night rolled around I was ready for a hearty, rustic sunday supper. It was just what I needed and it all started with this lovely appetizer.

I served this dish as an appetizer along side some oven roasted chicken, sauteed spinach and rosemary potatoes. However, I think that this would make a fantastic light summer supper for two as well. If I was making it for Ryan and I, I’d serve it along side some fresh greens with a drizzle of balsamic vinaigrette and extra virgin olive oil and a cool glass of pinot grigio.

Prosciutto and Basil Crostini

Print Recipe
Serves 2 - 4 Prep Time: Cook Time:


  • 10 slices rustic baguette
  • extra virgin olive oil
  • 5 slices thinly sliced prosciutto cut in half
  • 10 small basil leaves
  • fresh cracked black pepper



Heat a cast iron skillet over medium heat.


Brush baguette slices with olive oil. Place, oiled side down, in the skillet and cook just until toasted, about 3 minutes. You can also do this step by placing the baguette slices on a baking sheet and placing them under the broiler for a couple of minutes.


Transfer to a serving plate. Place sliced prosciutto and basil leaves on top. Drizzle with more extra virgin olive oil and a few grinds of fresh black pepper. Serve.



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