Ingredients with Measurements:
- 1 baguette, sliced into 1/2 inch thick pieces
- 1/4 cup olive oil
- 4 oz. prosciutto, thinly sliced
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup arugula leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Brush the baguette slices with olive oil and place them on a baking sheet. Bake for 10-12 minutes, or until crispy and lightly golden.
3. In a skillet, cook the prosciutto over medium heat until crispy. Remove from the skillet and set aside.
4. In a food processor or blender, combine the arugula, pine nuts, garlic, Pecorino Romano cheese, and extra-virgin olive oil. Pulse until smooth. Season with salt and pepper to taste.
5. To assemble the crostini, spread a generous amount of the arugula pesto on each slice of baguette. Top with a slice of prosciutto.
6. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12 crostini.
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 12g
- Protein: 6g
Substitutions for ingredients:
- Instead of prosciutto, you can use thinly sliced pancetta or bacon.
- Instead of Pecorino Romano cheese, you can use Parmesan cheese.
Variations:
- Add sliced cherry tomatoes on top of the prosciutto for a burst of freshness.
- Substitute the arugula with basil for a classic pesto flavor.
Tips and tricks:
- Make sure to brush the baguette slices with enough olive oil to prevent them from becoming dry and hard.
- Cook the prosciutto until crispy to add texture and flavor to the crostini.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their nutty flavor.
Storage instructions:
- Store the leftover crostini in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the crostini, place them in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Arrange the crostini on a platter and garnish with fresh arugula leaves.
Garnishes:
- Fresh arugula leaves
Pairings:
- Serve with a glass of Chianti or Pinot Noir.
Suggested side dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the crostini become too soggy, try toasting them again in the oven for a few minutes.
Food safety advice:
- Make sure to cook the prosciutto until crispy to avoid any risk of foodborne illness.
Food history:
- Crostini is a traditional Italian appetizer that dates back to the Middle Ages.
Flavor profiles:
- The crostini has a crispy texture from the toasted baguette, a salty and savory flavor from the prosciutto, and a fresh and nutty flavor from the arugula pesto.
Serving suggestions:
- Serve the crostini as an appetizer at a dinner party or as a light lunch or snack.
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Region: Italian