Yummy Food | Inspiration
I think this looks, well...yummy.
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
1 baguette
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.
Recipe compliments of Veranda Magazine.
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.
Recipe compliments of Veranda Magazine.
This sounds incredibly yummy and perfect for a light Friday night dinner! Thanks for sharing. I'm with you - NW summer shows up just in time for fall... It's one of the few times since I moved out here from Jersey I wish I'd picked San Diego instead but I'll get over it.
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