Pesto Prosciutto Mozzarella Crostini
This pesto prosciutto mozzarella crostini is an appetizer that’s so simple to make, yet oozes elegance. Made by layering the three ingredients over toasted baguette slices, every bite is silky, earthy, crunchy, and more!
Get Your Ingredients
This crostini recipe is straightforward to make. First, get the following ingredients together:
- Baguettes – 2 small baguettes (cut into about 20 half-inch slices)
- Prosciutto Crudo – 6 oz prosciutto crudo
- Mozzarella – 12 oz fresh mozzarella (3 fresh mozzarella balls of about 4 oz each)
- Basil Pesto – 3/4 cup fresh basil pesto (see separate recipe for how to make fresh basil pesto at home)
- Olive Oil – 3 tbsp extra-virgin olive oil
- Salt – a pinch of flaky sea salt or kosher salt
- Pepper – a pinch of ground black or white pepper
Ingredient Notes: If you want to use store-bought pesto, buy the fresh pesto (not the jarred kind). The recipe doesn’t work well with jarred pesto. Most grocery stores sell fresh basil pesto (including HEB, Whole Foods, Sainsbury’s, and others).
Follow These Instructions
If you’re making the fresh basil pesto at home (which I highly recommend), see the separate instructions. If using a food processor or blender, this recipe comes together in 5 minutes, so don’t be intimidated!
Step 1. Make the crostini. Slice the baguettes into thin slices (about 1/2-inch) and brush them on both sides with olive oil. Toast or grill the bread slices for a couple of minutes on each side on an electric grill, grill pan, cast iron pan, or grill. Alternatively, you can bake the bread slices in the oven at 360°F (180°C) for about 10-12 minutes until crispy on the outside and slightly golden.
Step 2. Assemble your ingredients board: the crostini, prosciutto crudo, fresh mozzarella (torn into smaller pieces), fresh basil pesto, salt, and pepper.
Step 3. Layer a thick slice of mozzarella over each slice of bread and top with prosciutto crudo.
Step 4. Add about one and a half teaspoons of pesto on top (or more, to your preference).
Step 5. Taste one and add a pinch of salt and pepper if it needs more seasoning. Both the prosciutto and the pesto will be salty so don’t go crazy on the pinch of salt you add to season them!
I served my crostini on a black slate board. That way, guests can pick up as many of these dainty little bite-sized snacks as they want by hand.
This is a really easy way to keep your dinner guests fed while you prepare the bigger dishes at your dinner party. Especially if you want some Italian influence in your spread, give these crostini a try.
More Crostini Ideas
I love making big batches of crostinis for friends and family. There is just so much you can do with them.
For more ideas, my crostini roundup will give you plenty of ideas. Some of my favorites include this smoked salmon with herby cream cheese and this goat cheese and roasted red pepper crostini.
If you made more than one of these, I’d love to know in the comments which was your favorite.
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Pesto Prosciutto Mozzarella Crostini
Ingredients
- 20-24 half-inch baguette slices about 2 small baguettes
- 6 oz prosciutto crudo
- 12 oz fresh mozzarella 3 fresh mozzarella balls of about 4 oz each
- 3/4 cup fresh basil pesto see separate recipe for how to make fresh basil pesto at home
- 3 tbsp extra-virgin olive oil
- a pinch of flaky sea salt or kosher salt
- a pinch of ground black or white pepper
Instructions
- Make the crostini. Slice the baguettes into thin slices (about 1/2-inch) and brush them on both sides with olive oil. Toast or grill the bread slices for a couple of minutes on each side on an electric grill, grill pan, cast iron pan, or grill. Alternatively, you can bake the bread slices in the oven at 360°F (180°C) for about 10-12 minutes until crispy on the outside and slightly golden.
- Assemble your ingredients board: the crostini, prosciutto crudo, fresh mozzarella (torn into smaller pieces), fresh basil pesto, salt, and pepper.
- Layer a thick slice of mozzarella over each slice of bread and top with prosciutto crudo.
- Add about one and a half teaspoons of pesto on top (or more, to your preference).
- Taste one slice and add a pinch of salt and pepper if you think it needs more seasoning. Both the prosciutto and the pesto will be salty so don’t go crazy on the pinch of salt you add to season them!
Notes
Loved this recipe? Here’s some more you could try:
Got a celebration coming up, or hosting a dinner party soon? Don’t forget to save this recipe to one of your party food boards, ready for when it’s time to go shopping and plan out all the dishes.
