This rich and savory prosciutto appetizer packs tons of flavor into one crostini bite, from our Specialist Pietro Borghesi of Seattle’s Osteria La Spiga. Garlic, arugula and mushrooms simmer in olive oil and white wine, creating a delicious mixture to place atop a warm crostini. Garnish with Prosciutto di Parma, egg and Parmigiano cheese shavings for a decadent bite. This recipe will leave your home smelling like an Italian kitchen from the heart of Parma, Italy. These prosciutto and mushroom crostinis are perfect for kicking off an Italian dinner night, packed with all of the best flavors of Italy. Everyone will love this mushroom and prosciutto appetizer, but it’s up to you if you want to share the recipe. Take a look at this quick Prosciutto di Parma crostini how-to from Lucie Fink.
- 12 slices baguette, 1/2-inch thick
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 clove garlic, minced
- 3 tablespoons chopped fresh parsley
- 8 ounces button mushrooms, sliced thin
- 1/4 cup dry white wine
- 1/8 teaspoon truffle oil
- 6 slices Prosciutto di Parma, halved
- 2 hardboiled eggs, sliced
- 12 leaves baby arugula
- Parmigiano cheese shavings
Preheat oven to 350°.
Place bread slices on a large rimmed baking sheet. Brush both sides of each slice lightly using 2 tablespoons of the olive oil. Sprinkle with the salt and 1/4 teaspoon of the pepper. Bake until golden brown, about 15 minutes, turning once. Remove from oven and set aside.
In a large skillet, heat remaining 2 tablespoons olive oil and the garlic over medium heat. When garlic begins to sizzle, stir in parsley. Cook, stirring frequently, about one minute.
Increase heat to medium high; add mushrooms and remaining 1/4 teaspoon pepper. Cook, stirring frequently, until mushrooms release their liquid, about 5 minutes. Add wine, stirring, until wine is evaporated. Remove from heat; stir in truffle oil.
Top crostini with sautéed mushrooms, prosciutto, egg, arugula and a few shavings of Parmigiano cheese.
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