Prosciutto Mozzarella Crostini & Bruschetta Recipe
“I love having guests over for wine and hors d’oeuvres. For the last few years, these have been my signature appetizer. I think they pair well with any of our wines, but they’re particularly delicious with Josh Pinot Noir.” – Joseph Carr, Founder, Josh Cellars
This Prosciutto Mozzarella Crostini & Bruschetta recipe was crafted by our experts to complement our Josh Cellars Pinot Noir. This Prosciutto Mozzarella Crostini & Bruschetta is an easy-to-master appetizer that is sure to impress at every party, or event.
Ingredients
- Prosciutto Mozzarella Crostini:
- 1 baguette, cut into ½ inch diagonal slices
- ½ cup extra virgin olive oil
- 1 lb. fresh mozzarella, cut into thin slices
- 6 ounces prosciutto
- Balsamic glaze
- Basil leaves (garnish)
- Salt and pepper to taste
- Bruschetta:
- 1 baguette, cut into ½ inch diagonal slices
- 2 ½ cups heirloom tomato, diced
- 2 large cloves garlic, minced
- 4 Tbsp. extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- ½ tsp. kosher salt
- ½ tsp. ground pepper
- 1/3 cup fresh basil, thinly sliced
Directions
Prosciutto Mozzarella Crostini
- Preheat oven to 400˚ Fahrenheit. Line baking sheet with parchment paper.
- Brush each slice of baguette with olive oil and bake 3 minutes on each side.
- Remove baguette from oven and top each toast with mozzarella.
- Return to the oven and bake for 8-10 minutes or until cheese has melted.
- Remove baking sheet and transfer crostini to a serving plate.
- Add a slice of prosciutto to each crostini, drizzle with balsamic glaze and top with basil leaf.
- Add salt and pepper to taste. Serve immediately.
Bruschetta
- Preheat oven to 400˚ Fahrenheit. Line baking sheet with parchment paper.
- Bake sliced baguette on each side for 3 minutes.
- While bread is in the oven, combine in a medium bowl: diced tomato, garlic, olive oil, balsamic vinegar, salt and pepper.
- Mix gently and spoon mixture onto toast slices.
- Top each with threads of fresh basil. Serve immediately at room temperature.