Parmesan-prosciutto crostini

Time 25 minutes
Yields Serves 8 to 10
Parmesan-prosciutto crostini

Chop the prosciutto very fine. Place in a mixing bowl with cheese, butter and pepper. Mix with a wooden spoon until smooth and completely blended. Add more pepper if you like. (If you’re not using this immediately, hold it at room temperature; refrigerating it will harden it and it can’t be easily spread.)


Warm the ficelle in the oven on low heat. Cut into thin slices. Spread about 1 tablespoon prosciutto mixture on each and sprinkle with a few pine nuts.

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