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 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.



Leave a Comment

  • Reply
    August 25, 2010 at 8:21 am

    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 –

  • Reply
    Sweet Pea Chef
    July 13, 2010 at 10:13 pm

    These look delicious. I agree that crostinis make a great appetizer…and they are so easy to prepare!

  • Reply
    July 12, 2010 at 6:27 am


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