Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick rounds
- 1/2 cup mascarpone di bufala di Battipaglia
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices prosciutto, thinly sliced
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
- Spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Arrange the baguette slices on a baking sheet and bake for 5-7 minutes until lightly toasted.
3. In a mixing bowl, combine the mascarpone di bufala di Battipaglia, Parmesan cheese, basil, parsley, chives, salt, and black pepper.
4. Spread the mascarpone mixture evenly on each toasted baguette slice.
5. Top each crostini with a slice of prosciutto.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 5-7 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 8 crostini
Nutritional information:
- Calories: 190
- Fat: 11g
- Carbohydrates: 15g
- Protein: 9g
Substitutions for ingredients:
- Mascarpone di bufala di Battipaglia can be substituted with regular mascarpone cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Prosciutto can be substituted with thinly sliced ham or turkey.
Variations:
- Add sliced cherry tomatoes or roasted red peppers on top of the prosciutto for added flavor and color.
- Substitute the herbs with your favorite herbs such as thyme or rosemary.
Tips and tricks:
- Make sure to evenly spread the mascarpone mixture on each crostini for consistent flavor.
- Use a sharp knife to thinly slice the prosciutto for easier handling.
Storage instructions:
- Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the crostini in a preheated oven at 375°F for 5-7 minutes until heated through.
Presentation ideas:
- Arrange the crostini on a platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs such as basil, parsley, or chives.
Pairings:
- Serve with a glass of white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a balsamic vinaigrette dressing.
Troubleshooting advice:
- If the crostini are too hard, reduce the oven temperature or baking time.
Food safety advice:
- Make sure to store any leftover crostini in the refrigerator to prevent bacterial growth.
Food history:
- Mascarpone di bufala di Battipaglia is a type of Italian cheese made from water buffalo milk in the town of Battipaglia in the Campania region of Italy.
Flavor profiles:
- Creamy, tangy, salty, and savory.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Italian