Pesto Prosciutto Mozzarella Crostini
crostini with fresh mozzarella, prosciutto crudo, and fresh basil pesto
Print
Pin
Servings: 20 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
Note 1: 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 Whole Foods, HEB, Tesco, Sainsbury, and others).