These little gals just speak for themselves. Crostini is one of those appetizers that you can top with almost anything and they are delicious. They can be sweet or savory, this version is a savory version with my one of my favorite toppings, prosciutto. The combination of the prosciutto with the fennel is wonderful in this topping. I hope you enjoy!
Ingredients
1 baguette or other long, thin, crusty bread (fresh or day-old)
1/2 cup olive oil (more or less, depending on how long the baguette is)
1 clove garlic, peeled
1 cup ricotta cheese
Zest of one lemon
1 tbsp fresh chopped basil (if you don’t have fresh basil you can use dried; reduce to ½ tbsp.)
½ cup grated fennel, I use a box cheese grater
Salt and pepper
½ cup grated mozzarella
6 Prosciutto very thinly sliced and torn in to pieces
½ cup shredded Parmigiano Reggiano
Instructions
Preheat oven to 400° F.
Slice baguette into ½” slices on the diagonal. Arrange slices in a single layer on a baking sheet. Brush both sides with olive oil. Bake 6-8 minutes, flipping once, until bread is crisp and lightly-toasted. Remove from the oven and rub the garlic over one side of the toasted baguette. Set aside on the baking sheet while you make the topping for the crostini.
In a small bowl combine the ricotta, lemon zest, basil, grated fennel, salt and pepper. Top each slice of the baguette with a heaping tbsp. of the cheese mixture and sprinkle a little mozzarella on each. Place back in the oven for just a few minutes to warm the cheese. Approximately 3 minutes. Remove from the oven and top with the torn prosciutto then sprinkle with the shredded Parmigiano Reggiano.
1 baguette or other long, thin, crusty bread (fresh or day-old)
1/2 cup olive oil (more or less, depending on how long the baguette is)
1 clove garlic, peeled
1 cup ricotta cheese
Zest of one lemon
1 tbsp fresh chopped basil (if you don’t have fresh basil you can use dried; reduce to ½ tbsp.)
½ cup grated fennel, I use a box cheese grater
Salt and pepper
½ cup grated mozzarella
6 Prosciutto very thinly sliced and torn in to pieces
½ cup shredded Parmigiano Reggiano
Instructions
Preheat oven to 400° F.
Slice baguette into ½” slices on the diagonal. Arrange slices in a single layer on a baking sheet. Brush both sides with olive oil. Bake 6-8 minutes, flipping once, until bread is crisp and lightly-toasted. Remove from the oven and rub the garlic over one side of the toasted baguette. Set aside on the baking sheet while you make the topping for the crostini.
In a small bowl combine the ricotta, lemon zest, basil, grated fennel, salt and pepper. Top each slice of the baguette with a heaping tbsp. of the cheese mixture and sprinkle a little mozzarella on each. Place back in the oven for just a few minutes to warm the cheese. Approximately 3 minutes. Remove from the oven and top with the torn prosciutto then sprinkle with the shredded Parmigiano Reggiano.
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I would say you could serve this warm or at room temperature but mine never make it to room temperature; sometimes they don’t even make it to the plate!
If you would like to try a sweet version of the crostini here are two of my favorites. As always Mangialicious :)
If you would like to try a sweet version of the crostini here are two of my favorites. As always Mangialicious :)
 Peach and Sage Crostini |  Cherry Vanilla with Tarragon Crostini |
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