Prosciutto Crostini Recipe

Slice and toast baguette

Preheat the oven to 400°F (200°C). Slice the baguette on a diagonal into 18–20 slices about 1/2 inch thick. Arrange slices in a single layer on a baking sheet.

Brush each slice lightly on both sides with 3 tablespoons olive oil. Sprinkle the tops with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.

Toast in the oven for 8–10 minutes, flipping once halfway through, until golden and crisp. Remove and let cool slightly on a rack.

Prepare melon

If not already diced, remove seeds and rind from the melon and finely dice until you have 1 cup. Pat the cubes dry on a paper towel to remove excess juice.

In a small bowl, combine 1 cup diced melon, 1 tablespoon fresh lime juice, 1 teaspoon honey, 1/4 teaspoon red pepper flakes, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper. Stir gently to combine and taste; adjust honey or lime to balance sweetness and acidity. Let sit at room temperature for 10–15 minutes to meld flavors.

In a small jar or bowl whisk together 2 tablespoons aged balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning.

Prepare cheese and prosciutto

Slice or tear the 8 ounces fresh mozzarella into 18–20 thin rounds or bite-sized pieces (about the size of each crostini). Separate the prosciutto slices into pieces approximately the same size as the crostini (torn or folded).

Lay out the toasted baguette slices. If desired, rub the top of each warm crostini with a cut clove of garlic for a faint garlic note (optional).

Place a piece of mozzarella on each crostini, then top with a folded piece of prosciutto. Spoon about 1 teaspoon of the melon relish over the prosciutto on each crostini (use less or more to taste).

Drizzle each assembled crostini lightly with the balsamic vinaigrette (about 1/2 teaspoon per crostini).

Garnish each with a small fresh basil leaf. If using, add a light sprinkle of lemon zest and a few microgreens for color.

Arrange crostini on a platter and serve immediately so the bread remains crisp. Provide extra vinaigrette on the side if desired.