Prosciutto & Artichoke Herbed Crostini

Prosciutto & Artichoke Herbed Crostini

Layers of prosciutto, artichoke hearts, and tomato sit atop a crispy crostino spread with a vibrant herb-laced aïoli.

Prosciutto & Artichoke Herbed Crostini
Serves: 12
Because prosciutto is dry-cured with salt, it can be safely consumed uncooked, as we have used it in this recipe. However, if preferred, prosciutto can be cooked in a skillet until crisp instead.
  • 12 (1⁄2-inch) slices baguette bread*
  • 1 tablespoon extra-virgin olive oil
  • Herbed Aïoli (recipe follows)
  • 12 very thin slices prosciutto
  • 1⁄3 cup chopped canned artichoke hearts
  • 1⁄3 cup chopped fresh tomato
  • Garnish: olive oil and basil leaves
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. Brush bread slices with a layer of olive oil. Place prepared bread slices, olive oil side up, on prepared baking sheet.
  3. Bake until very light golden, 5 to 7 minutes. Let cool. Store crostini in a resealable plastic bag or in an airtight container.
  4. Spread a thin layer of Herbed Aïoli onto olive oil side of crostini. Place a prosciutto slice on each crostino, folding and ruffling prosciutto to fit. Top prosciutto with artichoke and tomato.
  5. Garnish each crostino with a drizzle of olive oil and a basil leaf, if desired. Serve immediately.
*Using a serrated bread knife in a gentle sawing motion, cut 1⁄2-inch-thick bread slices at a diagonal from a long skinny baguette.

Herbed Aïoli
Serves: ⅓ cup
Three fresh herbs, lemon juice, and red wine vinegar transform basic mayonnaise into a flavor-packed aïoli.
  • 1⁄3 cup mayonnaise
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon finely chopped fresh oregano
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon finely chopped flat-leaf parsley
  • 1⁄2 teaspoon red wine vinegar
  • 1⁄4 teaspoon fine sea salt
  • 1⁄8 teaspoon ground black pepper
  1. In a small bowl, stir together mayonnaise, basil, oregano, lemon juice, parsley, vinegar, salt, and pepper until combined. Store in a small covered container, refrigerate, and use within 2 days.


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