Prosciutto Basil Crostini Food

PROSCIUTTO AND BRIE CROSTINI

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
• Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

PROSCIUTTO, BRIE AND APRICOT CROSTINI

Steps:

• Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes.
• Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives.

TOMATO-BASIL CROSTINI

Steps:

• In a bowl, combine tomatoes, basil leaves, olive oil, and red-wine vinegar; season with salt and pepper. Top crostini with topping.

PROSCIUTTO-BASIL CROSTINI

Steps:

• Preheat oven to 400 degrees. Lightly brush both sides of each bread slice with oil. Season with salt and pepper. Transfer to a rimmed baking sheet. Toast in oven until pale golden, about 7 minutes per side. Transfer sheet to a wire rack; let crostini cool completely.
• Divide basil leaves and folded slices of prosciutto among crostini. Drizzle with oil. Season with pepper.

RICOTTA PROSCIUTTO CROSTINI

Steps:

• Preheat oven to 375 degrees.
• Slice bread into 1/4 inch rounds on a diagonal.
• Lightly coat bread with extra virgin olive oil.
• In a glass or plastic bowl add the zest of entire lemon & mix ricotta cheese, rosemary, the parmesan cheese and add the juice of the half the lemon. Add salt and pepper to taste.
• Spoon Ricotta mixture onto bread.
• Cut prosciutto into half.
• Place the prosciutto slices onto top of the Ricotta mixture.
• Slice the Roma tomatoes into small rounds.
• Place 1 slice of tomato on top of the crostini.
• Bake at 375 degrees for 15-20 minutes or until bread is golden brown and mixture is set.
• Right before serving garnish sprinkle with the cut fresh basil leaves Lightly Drizzle with Extra Virgin Olive Oil & Balsamic.

PROSCIUTTO & SAGE CROSTINI

Steps:

• Slice bread on the diagonal (eg. ///) approximately ½" thick. Place sliced bread in an even layer on a baking sheet.
• Brown ¼ cup of butter in a pan - when putting the butter in the pan add sage leaves (the number of bread slices you have), add salt and pepper to taste while allowing all ingredients to brown together in the butter. Remember, the prosciutto is a cured ham, thus there is salt already in the meat, do not add too much into your butter.
• Place one slice of prosciutto on each slice of bread - making sure the prosciutto is not hanging over a lot on the bread (kind of clump it, making little waves in the meat).
• Slice the mozzarella in ¼" thick slices (the number of bread slices you have), and place on top of the prosciutto.
• At 350°, bake the bread in the oven until the mozzarella is melted and just barely turning golden.
• Take the bread out of the oven, and spoon your browned butter over top of each slice of bread, don't over use the butter or everything will be mushy.
• Place one sage leave on top of each slice, and now you're ready to serve!

PROSCIUTTO AND MOZZARELLA CROSTINI

Steps:

• Preheat oven to 400 degrees. Bake the slices of bread on a baking sheet until lightly browned (about 10 minutes). The slices of bread may be toasted under a broiler or on a grill instead.
• Preheat broiler. Spread the slices with green-olive paste, top with slices of prosciutto and then with the mozzarella.
• Broil the cheese until it melts. Serve hot.