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.
Servings
Ingredients
- 10 slices rustic baguette
- extra virgin olive oil
- 5 slices thinly sliced prosciutto cut in half
- 10 small basil leaves
- fresh cracked black pepper
Instructions
- 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.
Oh wow, this is like a dream. I really want to try this recipe. I actually just tried prosciutto for the first time a couple months ago, and fell in love with it. Thanks for sharing this recipe. Here’s one of my favorites with prosciutto: Prosciutto-Wrapped Shrimp – http://www.recipe4living.com/recipes/prosciutto_wrapped_shrimp.htm
These look delicious. I agree that crostinis make a great appetizer…and they are so easy to prepare!
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[…] son aquellas simples, rápidas y que deslumbran a nuestros invitados. Por ejemplo, unos apetitosos crostini de prosciutto y albahaca. Realmente deliciosos. […]
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Nice!