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.
Ingredients
- 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
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Brush bread slices with a layer of olive oil. Place prepared bread slices, olive oil side up, on prepared baking sheet.
- Bake until very light golden, 5 to 7 minutes. Let cool. Store crostini in a resealable plastic bag or in an airtight container.
- 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.
- Garnish each crostino with a drizzle of olive oil and a basil leaf, if desired. Serve immediately.
Notes
*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.
Ingredients
- 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
Instructions
- 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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