Recipe Level: Rush Recipes

Enjoy the bountiful summer produce with these seasonal crostini. Prosciutto di Parma pairs beautifully with both fruits and vegetables, and these appetizers are sure to be a crowd-pleaser.

Ingredients
Avocado
  • 1 small ripe avocado
  • 1 teaspoon fresh lemon juice
  • Salt, to taste
  • 8 slices toasted baguette
  • 4 slices Prosciutto di Parma, halved
Asparagus
  • 2oz goat cheese
  • 6 slices toasted baguette
  • 3 asparagus, blanched or grilled
  • 3 slices Prosciutto di Parma, halved
Radish
  • 2 tablespoons butter
  • 8 slices toasted baguette
  • 1 small radish
  • 4 slices Prosciutto di Parma, halved
Jammy Egg
  • 8 slices toasted baguette
  • 4 slices Prosciutto di Parma, halved
  • 2 soft-boiled eggs, halved
  • Fresh herbs for garnish, such as dill, tarragon or parsley
  • Fresh black pepper, to taste
Fresh Fruit
  • ¼ cup plus 2 tablespoons ricotta
  • 2 cantaloupe wedges, skin removed
  • 4 slices Prosciutto di Parma, halved
  • 8 slices toasted baguette
Instructions

Avocado

Halve the avocado and discard the pit.Dice the avocado in the skin; with a spoon, scoop out the flesh into a small bowl. Add lemon juice and coarsely mash. Season lightly with salt. Divide mash over bread slices. Top with half a slice of Prosciutto di Parma.

Yields: 8

Asparagus

Divide goat cheese into 6 portions. Top each bread slice with cheese. Cut asparagus in half.Wrap each half in half a slice of Prosciutto di Parma. Place wrapped asparagus over cheese.

Yields: 6

Radish

Divide butter among bread slices. With a mandolin or very sharp knife, thinly slice radish. Lay radish slices one over the other to mimic the scales of a fish. Top with half a slice of Prosciutto di Parma.

Yields: 8

Jammy Egg

Top each slice of bread with half a slice of Prosciutto di Parma. With your finger, carefully tear each egg halve into four irregular pieces. Place two pieces over each crostini. Garnish with fresh herbs and black pepper.

Yields: 8

Fresh Fruit

Divide ricotta over bread slices. Thinly slice cantaloupe crosswise to create small triangles. Layer over one another on each bread slices. Top with half a slice of Prosciutto di Parma.

Yields: 8

Thoughts?

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