Savour the quick and tasty delight of Arugula and Prosciutto Crostini, featuring peppery arugula, savory prosciutto, and juicy cantaloupe. Fresh ricotta makes this appetizer a favourite you will want to make on repeat!
Arugula and Prosciutto Crostini
Time spent working in an Italian store encouraged my love for fresh ricotta, arugula and prosciutto. Crostini is the easiest snack to make if you have a little time and patience.
Always buy a fresh baguette. Slice it thin, drizzle on oil and toast. At this point it’s hard to not eat the toast! Once you smear on ricotta, it’s an open canvas for so many toppers. I’ve definitely tried my share over the years. In fact, this has been my dinner on many occasions before husband and kids.
Dry-Cured Ham (Prosciutto)
While one might immediately associate prosciutto with Italy, or Spain, it’s also made in France, and Canada. What you decide to purchase depends entirely on your culture, your tastes and your budget. In our local Italian Store there is Canadian (cheapest), Italian and Spanish (most expensive). I want a little authenticity in my food, so I opt for the Italian prosciutto, which falls right in between the two cost wise.
There are subtle differences, however. Spanish prosciutto, like Jamón Serrano or Jamón Ibérico, tends to offer a saltier, nuttier flavoor owing to the use of Iberian pigs and their unique diet. It possesses a firmer texture and shorter aging process, typically ranging from 9 to 18 months. In contrast, Italian prosciutto, such as Prosciutto di Parma or Prosciutto di San Daniele (DOP certified), offers a sweeter, more delicate taste with a melt-in-your-mouth tenderness due to a longer aging period, often between 12 to 36 months.
These differences in flavour, texture, and aging reflect the diverse culinary traditions and production methods of Spain and Italy, enriching the world of cured meats with their distinct charms. Prosciutto is a beautiful thing and you really must try it once in your life.
To Glaze or not To Glaze
That is the question.
Here’s my thoughts on the glaze. Not everyone enjoys balsamic vinegar. The horror, I know. When I first started making these crostini, I’d make a few with a balsamic glaze (store bought or made here), and some without. Then I fell in love with pomegranate molasses, a syrup I could eat with a spoon. And it became my new favourite thing.
Sometimes I glaze, sometimes I don’t and sometimes I leave it half and half. Depends entirely on who I’m cooking for.
Looking for other crostini type recipes, here’s our most popular!
If you made this recipe, please tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker!
Ingredients
- 1/2 cup cantaloupe, cut into a small dice (pieces)
- 6 slices prosciutto, torn and cut into smaller strips
- 12 slices of baguette cut on the bias, 1/4 inch thick
- 1 cup ricotta cheese
- 1 cup arugula
- Black pepper
- olive oil for drizzle
Glaze (optional)
- 2 tbsp honey
- 2 tbsp balsamic vinegar or pomegranate syrup
Instructions
- Preheat oven to 400 F. Lay sliced baguette on a cookie sheet. Drizzle all over with olive oil and a sprinkle of salt and pepper. Flip and drizzle on more oil.
- Place in oven and toast for about 4-5 minutes watching closely as they start to turn golden brown. Turn them over and give them one more minute. Remove from oven and place toasts on serving platter or board.
- On each piece, evenly smear on ricotta cheese. Carefully layer on prosciutto, some arugula and finish with cantaloupe.
- Just before serving drizzle each piece of toast with olive oil & some cracked black pepper. Serve immediately.
- If using glaze, drizzle on just before serving.
Glaze
- Mix together honey and balsamic vinegar, stirring well before drizzling on. Pomegranate molasses is sweet enough and can be drizzled on as is.
They look mouth watering!!
Thank you Crystal! They were fairly simple to make and simple in taste as well :).
This was perfect for our summer potluck. Easy to make too.
I love the combination of flavors in this crostini! Will be making it again, and again! The balsamic glaze was perfect.
I’ve never tried pomegranate molasses before until we made this appetizer to go with our Friday night appetizer dinner. SO GOOD. I get why you like it so much!