Nectarine and Prosciutto Crostini
Appetizers don’t get much easier than this one, which offers a wonderful contrast of flavors and textures—sweet nectarines and mildly salty prosciutto atop crunchy crostini.
- 1 thin French baguette
- 4 Tbs. extra-virgin olive oil
- 4 nectarines, halved and pitted
- 1/2 lb. thinly sliced prosciutto
- Sea salt and freshly ground pepper, to taste
Position a rack in the upper third of an oven and preheat the broiler.
Cut the bread on the diagonal into 1/4-inch-thick slices. Arrange on a baking sheet and drizzle with 2 Tbs. of the olive oil. Broil, turning the slices over once, until golden brown, about 2 minutes per side.
Using a mandoline, thinly slice the nectarine halves. Place alternating folded slices of nectarine and prosciutto on each crostini. Drizzle with the remaining 2 Tbs. olive oil and season with salt and pepper. Serve immediately. Serves 8.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).