Recipe Level: Rush Recipes

From sweet to savory and everything in between, these crostini appetizers topped with Prosciutto di Parma will be a hit at your next holiday table.

Ingredients
Roasted Tomato
  • 2oz goat cheese
  • 6 slices toasted baguette
  • 6 store-bought roasted or confit tomatoes
  • 3 slices Prosciutto di Parma, halved
  • Basil for garnish
Maitake
  • 3.5oz maitake mushrooms
  • 2 tablespoons butter
  • ½ teaspoon olive oil
  • 4 springs thyme, cut in half
  • 6 tablespoons ricotta
  • 8 slices toasted baguette
  • 4 slices Prosciutto di Parma, halved
Fig Jam
  • ¼ cup plus 2 tablespoons ricotta
  • 2 tablespoons fig jam or spread
  • 4 slices Prosciutto di Parma, halved
  • 8 slices toasted baguette
Broccoli Rabe
  • ¼ cup full-fat ricotta
  • 1 tablespoon pesto
  • 4 slices Prosciutto di Parma, halved
  • 8 slices toasted baguette
  • ½ cup sautéed broccoli rabe, roughly chopped
Squash
  • 2 cups cooked squash
  • Salt, to taste
  • 8 slices toasted baguette
  • 2 tablespoons butter
  • 8 fried sage leaves
  • 4 slices Prosciutto di Parma, halved
Instructions

Roasted Tomato

Divide goat cheese into 6 portions. Top each bread slice with cheese, a tomato and half a slice of Prosciutto di Parma.

Yields: 6

Maitake

Roughly tear the mushroom into 8 even pieces. In a large cast iron skillet over high heat, add butter, olive oil and thyme. Once sizzling, add mushrooms. Cook until brown and crispy, 2-3 minutes, turn over and repeat on other side. Remove mushrooms and thyme to paper towel. Divide ricotta over bread slices. Top with half a slice of Prosciutto di Parma, a piece of mushroom and a sprig of thyme.

Yields: 8

Fig Jam

Divide ricotta over bread slices. Top with jam and half a slice of Prosciutto di Parma.

Yields: 8

Broccoli Rabe

In a small bowl, mix together ricotta and pesto. Divide among bread slices. Top each with half a slice of Prosciutto di Parma and about 1 tablespoon of broccoli rabe.

Yields: 8

Squash

In a small bowl, coarsely mash squash. Season lightly with salt. Spread mash over each bread slice. Meanwhile, in a small skillet over medium heat, bring butter to a simmer. Add the sage leaves. Cook until crispy, 2-3 minutes. Top with half a slice of Prosciutto di Parma and one fried sage leaf.

Yields: 8

Thoughts?

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