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Meat & PoultryIntermediate15 min
Fire Flower Spicy Prosciutto Crostini
This crostini is a spicy, savory power-up for your palate, inspired by the iconic Fire Flower. Crispy bread is topped with a creamy, subtly sweet mascarpone base, a kick of Calabrian chili paste, and salty, delicate prosciutto. The combination of heat, creaminess, and salt makes for an unforgettable appetizer.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz mascarpone cheese, softened
- •tablespoon Calabrian chili paste (or other spicy pepper paste)
- •teaspoon honey
- •oz thinly sliced prosciutto
- •1/4 cup fresh basil leaves, thinly sliced (chiffonade)
- •Pinch of sea salt and black pepper
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
- 2minutes, or until golden brown and crisp.
- 3While the bread is toasting, prepare the spread. In a small bowl, combine the softened mascarpone cheese, Calabrian chili paste, and honey. Mix until well combined and smooth.
- 4Once the crostini are cooled slightly, spread a generous layer of the spicy mascarpone mixture onto each slice.
- 5Top each crostini with a piece of prosciutto, artfully folded or draped. Garnish with a sprinkle of fresh basil chiffonade, a pinch of sea salt, and black pepper.
- 6Serve immediately.
Chef's Tip & Pairing
For a more intense "Fire Flower" presentation, use a small, star-shaped cookie cutter to cut a few slices of red bell pepper or pimento and place them on top of the prosciutto. Pair this spicy, savory bite with a crisp, slightly off-dry Riesling to balance the heat.
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