Crisped Prosciutto And Avocado Crostini Recipe

Back to Crisped-Prosciutto and Avocado Crostini All Reviews for Crisped-Prosciutto and Avocado Crostini - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Crisped-Prosciutto and Avocado Crostini Recipe Summary prep: 20 mins total: 40 mins Servings: 10 Yield: Makes about 30

Ingredients Ingredient Checklist 4 ounces thinly sliced prosciutto, torn into 3-inch pieces Extra-virgin olive oil, for brushing 1 medium baguette, sliced into 1/4-inch-thick rounds 2 garlic cloves 2 firm, ripe Hass avocados, halved, pitted, and peeled Coarse salt and freshly ground pepper 3 ounces manchego cheese, thinly sliced

Gallery Crisped-Prosciutto and Avocado Crostini

Recipe Summary prep: 20 mins total: 40 mins Servings: 10 Yield: Makes about 30

Gallery

Crisped-Prosciutto and Avocado Crostini     

Crisped-Prosciutto and Avocado Crostini

Crisped-Prosciutto and Avocado Crostini

Recipe Summary prep: 20 mins total: 40 mins Servings: 10 Yield: Makes about 30

Recipe Summary

prep: 20 mins total: 40 mins

Servings: 10 Yield: Makes about 30

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Servings: 10

Yield: Makes about 30

10

Makes about 30

Ingredients

Ingredients

• 4 ounces thinly sliced prosciutto, torn into 3-inch pieces Extra-virgin olive oil, for brushing 1 medium baguette, sliced into 1/4-inch-thick rounds 2 garlic cloves 2 firm, ripe Hass avocados, halved, pitted, and peeled Coarse salt and freshly ground pepper 3 ounces manchego cheese, thinly sliced

Directions

Preheat oven to 400 degrees. Arrange prosciutto in a single layer on 2 rimmed baking sheets. Brush with oil, and bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes; transfer to a plate.

Arrange baguette slices on a baking sheet. Brush generously with oil. Bake until light golden brown around edges, 8 to 9 minutes. Rub with garlic cloves.

Mash avocados with a fork. Season with salt and pepper. Spread avocado on baguette slices. Top each with a slice of cheese and a piece of prosciutto. Season with pepper.

Reviews (3)

 Add Rating & Review     55 Ratings   5 star values:        12    4 star values:        8    3 star values:        23    2 star values:        9    1 star values:        3        

Reviews (3)

Add Rating & Review     55 Ratings   5 star values:        12    4 star values:        8    3 star values:        23    2 star values:        9    1 star values:        3       

Add Rating & Review

55 Ratings 5 star values: 12 4 star values: 8 3 star values: 23 2 star values: 9 1 star values: 3

55 Ratings 5 star values: 12 4 star values: 8 3 star values: 23 2 star values: 9 1 star values: 3

55 Ratings 5 star values: 12 4 star values: 8 3 star values: 23 2 star values: 9 1 star values: 3

• 5 star values: 12 4 star values: 8 3 star values: 23 2 star values: 9 1 star values: 3

  Martha Stewart Member     Rating: Unrated       01/01/2011   This sounds awesome! I'm going to try them out! :D  
  
  Martha Stewart Member     Rating: Unrated       01/01/2011   Just to correct myself, I would put a bit of olive oil on the baguette before toasting because it gives a lovely flavour.  
  
  Martha Stewart Member     Rating: Unrated       01/01/2011   These were so delicious! I used pecorino romano instead of manchego (because my supermarket only sold manchego in 10oz blocks). I also forgot to brush the prosciutto with oil, but I'm so glad I did because the natural oil in the meat was more than enough. I even needed to blot the pieces after cooking like you would with bacon. I won't brush the bread with oil next time because you need to use way too much to be "generous", I'd rather skip the calories and eat more of these. So good!  
  

  Martha Stewart Member

  Rating: Unrated 01/01/2011

This sounds awesome! I’m going to try them out! :D

Rating: Unrated

Just to correct myself, I would put a bit of olive oil on the baguette before toasting because it gives a lovely flavour.

These were so delicious! I used pecorino romano instead of manchego (because my supermarket only sold manchego in 10oz blocks). I also forgot to brush the prosciutto with oil, but I’m so glad I did because the natural oil in the meat was more than enough. I even needed to blot the pieces after cooking like you would with bacon. I won’t brush the bread with oil next time because you need to use way too much to be “generous”, I’d rather skip the calories and eat more of these. So good!

All Reviews for Crisped-Prosciutto and Avocado Crostini

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Crisped-Prosciutto and Avocado Crostini

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest