Creamy Parmesan Prosciutto Crostini

Rich and savory, this crostini captures the essence of a classic Alfredo sauce with a creamy Parmesan spread, a hint of garlic, and crispy prosciutto. The perfect bite-sized appetizer, it offers a delightful contrast between the crunchy bread and the velvety topping.

Cheese & Dairy

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for garnish
small clove garlic, minced
thin slices prosciutto, cut into small pieces
1/4 teaspoon freshly ground black pepper
Pinch of nutmeg (optional)

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet. Bake for 8 minutes
minutes until lightly golden and crisp. Set aside.\n
While the bread toasts, crisp the prosciutto: Place the small pieces of prosciutto in a small, dry skillet over medium heat. Cook for 2 minutes
minutes until they are crisp. Remove and set aside on a paper towel.\n
In the same skillet, reduce the heat to low. Add the heavy cream and minced garlic, stirring for 1 minute. Remove the skillet from the heat and immediately stir in the 1/2 cup of Parmesan cheese, black pepper, and nutmeg until the mixture is thick and smooth.\n
Spoon a generous dollop of the creamy Parmesan mixture onto each toasted crostini.\n
Garnish each crostini with a piece of the crispy prosciutto and a light dusting of extra grated Parmesan before serving immediately.

Chef's Tip & Pairing

For a professional touch, ensure the Parmesan cream is warm when you top the crostini, as it will thicken quickly upon cooling. Pair this rich appetizer with a crisp, unoaked Italian white wine like Pinot Grigio or a light, bubbly Prosecco.

From the Tini Crostini Collection