Crostini is a remarkable Italian appetizer to serve during the holiday season. Crostini are made by slicing bread and toasting or grilling (I use my indoor grill) it so that it becomes crispy. Crostini’s are then drizzled with olive oil and dressed with an assortment of toppings. This makes it a great recipe to experiment with.
This one mixes artichoke hearts and parmesan and I added a bit of prosciutto to give it a great salty taste.
Makes 8
8 slices (1/4 inch thick) baguette
2 tablespoons olive oil
Coarse salt and ground pepper
1 jar (6 1/2 ounces) marinated artichoke hearts, drained, rinsed, and patted dry
1/4 cup shredded Parmesan cheese, plus more for garnish (optional)
4 slices prosciutto
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
Dividing evenly, spoon topping onto crostini and garnish with prosciutto and additional Parmesan.
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