Prosciutto-Basil Crostini by: Martha Stewart



  • 1/2 small baguette (about 8 ounces), cut diagonally into 1/2-inch-thick slices
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon coarse salt
  • Freshly ground pepper
  • 12 fresh basil leaves
  • 4 ounces very thinly sliced prosciutto


  1. Preheat oven to 400 degrees. Lightly brush both sides of each bread slice with oil. Season with salt and pepper. Transfer to a rimmed baking sheet. Toast in oven until pale golden, about 7 minutes per side. Transfer sheet to a wire rack; let crostini cool completely.

  2. Divide basil leaves and folded slices of prosciutto among crostini. Drizzle with oil. Season with pepper.