It looks perfect for late summer al fresco dining.
Here in the Pacific Northwest, it seems our summer has finally started.
Just in time to end...boo.
Prosciutto and Tomato Crostini
2-3 tablespoons olive oil
8 thin slices prosciutto
½ cup chopped red cherry tomatoes
½ cup chopped yellow cherry tomatoes
¼ cup minced onion
2 tablespoons basil
salt and pepper to taste
3 tablespoons chopped parsley
Slice baguette into 3/8" pieces, drizzle with olive oil and bake in 350° oven for 4 minutes. Turn, then bake another 4 minutes. Bake prosciutto in 300° oven until crisp (about 10 minutes), let cool and crumble. Mix tomatoes, onion, basil, salt and pepper. Top crostini with 1 tablespoon tomato mixture, then sprinkle crumbled prosciutto and garnish with parsley.