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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/prosciutto-artichoke-herbed-crostini/