Spicy Prosciutto & Provolone Deli Crostini

This crostini elevates the classic Italian deli sandwich into a sophisticated appetizer. A creamy, sharp provolone spread is topped with salty prosciutto and a bright, spicy giardiniera relish. The combination of textures and bold flavors makes this a perfect bite for any gathering.

Meat & Poultry

Ingredients

1 fresh baguette, thinly sliced
4 ounces thinly sliced prosciutto, preferably spicy
6 ounces aged provolone cheese, thinly sliced
2 tablespoons extra virgin olive oil
1 clove garlic, halved
1/4 teaspoon red pepper flakes (or more, to taste)
2 tablespoons fresh basil leaves, finely chopped
1 tablespoon balsamic glaze

Method

Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a baking sheet.
Lightly brush each baguette slice with extra virgin olive oil. Rub the cut side of the halved garlic clove over each oiled slice for a subtle aroma.
Toast the baguette slices in the preheated oven for 5-7 minutes minutes, or until lightly golden and crisp.
Remove the crostini from the oven. While still warm, layer a slice of provolone cheese onto each crostini, allowing it to slightly melt from the residual heat.
Drape a piece of spicy prosciutto elegantly over the melted provolone. Sprinkle with red pepper flakes for an extra kick.
Return the crostini to the oven for another 2-3 minutes, just until the prosciutto is slightly crisped and the cheese is fully melted and bubbly.
Garnish generously with fresh basil leaves and a drizzle of balsamic glaze before serving immediately.

Chef's Tip & Pairing

To enhance the "deli" flavor, use a high-quality, aged balsamic glaze drizzled lightly over the finished crostini. Pair this bold appetizer with a crisp, dry Italian white wine like a Vermentino or a light-bodied, slightly chilled Beaujolais.

From the Tini Crostini Collection