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Pumpkin & Prosciutto Crostini

Pumpkin & Prosciutto Crostini

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  • ½ baguette, sliced into ½-inch-thick slices
  • One 15-ounce can pumpkin purée, or homemade pumpkin purée
  • 3-4 tablespoons fresh ricotta
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 5-6 slices prosciutto
  • Fresh thyme, for garnish


Preheat the oven to 350 degrees.

Arrange the baguette slices on a baking sheet, and place in the oven for 5-7 minutes, or until lightly toasted, and set aside.

In a medium-sized bowl, combine the pumpkin purée, ricotta, cinnamon, nutmeg, salt, and pepper and mix together until smooth.

To assemble the crostini, tear off a strip from a slice of prosciutto and drape it over a slice of baguette, top with a generous teaspoon of the pumpkin-ricotta mixture, and garnish with a couple leaves of fresh thyme. Repeat for all of the baguette slices.

Prosciutto and Ricotta Crostini with Honey

A few weeks ago, I had the opportunity to learn all there is to know about Prosciutto di Parma. That means Italy, baby. Jaden hasn&rsquot even been to Italy before, so the fact that I was able to go in her place was quite the job perk! She made me promise to eat lots and lots for her, which I, being the obedient assistant that I am, carried out with grace. In the end, it all worked out, that same weekend, Jaden ended up hosting the 3rd annual dumpling festival in New York City, in fact, it worked out so well that they were able to raise over $46,000 for the Food Bank for NYC!

Pumpkin & Prosciutto Crostini - Recipes

1. Preheat oven to 400°F. And then to broil.

2. Place pumpkin on a baking sheet or in a roasting pan. Drizzle with olive oil and season with salt, pepper, and nutmeg. Roast until tender, about 45 minutes to an hour. Cool and scoop the flesh into a bowl and mash.

3. In a medium-sized skillet, melt the butter and add the sage leaves. Cook until crisp and remove to a paper towel-lined plate. Pour the butter (while hot) into the mashed pumpkin and stir to combine. To serve, top charred rounds of bread with the pumpkin mixture and the crispy kale or speck or prosciutto.

*To serve with crispy kale: Place 1 bunch Tuscan kale on a rimmed baking sheet lined with a wire rack. Lightly spray with olive oil spray and season with salt and pepper. Broil until crispy, let cool, and then crumble into large bite-sized pieces.

*To serve with crispy speck or prosciutto: Arrange 6-8 slices of speck or prosciutto on a parchment-lined baking sheet. Bake at 400°F until crisp, about 7-8 minutes. Let cool and then break into bite-sized pieces.

© 2016 Ray Marks Co. LLC. All rights reserved.

How To Make Crostini:

To make this Brie, Fig, and Prosciutto Crostini, first I sliced a baguette on the diagonal and toasted the slices until they were just beginning to brown.

Once the toasted bread was cool, I spread it with a bit of fig jam for a touch of sweetness. Up next, was a slice of creamy brie followed by thinly sliced prosciutto.

I finished things off by topping the Brie, Fig, and Prosciutto Crostini with a few leaves of peppery arugula tossed lightly with olive oil and salt and pepper. Bellissimo!

Don&rsquot these Brie, Fig, and Prosciutto Crostini look delicious? (I promise they taste as wonderful as they look.)

I love cheese and enjoy delighting others with classic and unexpected flavor combinations.

Crostini with Fig & Prosciutto

Jump To RecipePrint Recipe This post may contain affiliate links. Please read my disclosure policy.

A quick and easy appetizer for your dinner guests to enjoy before any meal or holiday gathering. This crostini has a taste profile that is a little sweet, salty, and savory and so very TASTY! Only 10 minutes to prepare!

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Quail Eggs and Prosciutto Crostini and a Kitchenaid Giveaway

This post may contain affiliate links. Please read my disclosure policy.

Quail Eggs and Prosciutto Crostini – perfect little crostini appetizers with fresh quail eggs, asiago cheese and prosciutto.

The contest is now closed.

I have been working on my blog now for about a year and a half and I have really enjoyed it. I have learned many things from blogging about food, most of all to expand my horizons and to try different recipes. One thing’s for sure, when you have a food blog you don’t eat the same food often.

As a thank you to all my readers I want to give away a set of KitchenAid pans. These are pans that I use myself and love because they are great, just like any other KitchenAid products. This is not an endorsement from KitchenAid, this is from me to you because I really appreciate you guys for reading my blog.

But before we get on to the contest, I’d like to talk about these adorable quail eggs that my husband bought. I’m ashamed to admit I’ve never had quail eggs before. Look at how adorable these little eggs are and trust me when I say they are truly little, each egg is just over one inch and they are the cutest things.

I was wondering what to make with them, and I could make lots of things because we have lots, so you’re probably going to see more quail egg recipes here over the next few days.

But I love crostini and thought these quail eggs would be perfect for crostini. The crostini I made are with asiago cheese, prosciutto and quail eggs. You don’t need to add any salt to these crostini because there is plenty of salt from the asiago cheese and the prosciutto. These crostinis are ideal for appetizers or even just to eat as a snack. My husband and I loved these. You’ll find the recipe below the giveaway contest details.

Now on to the giveaway. To be eligible to win this set of KitchenAid Hard Anodized Nonstick 9″ and 11.5″ Skillet Twin Pack all you have to do is the following:

Pumpkin & Prosciutto Crostini - Recipes

Crostini. Some call it bruschetta, but I prefer to steer far away from the whole bruschetta debate on whether or not it’s phonetically pronounced bru-shet-ta (the American way), or bru-sket-ta (the Italian and technically correct way). I don’t want to sound ignorant if the person I’m speaking to has a strong opinion one way or the other, and believe me there are some very opinionated people out there, so I just stick to crostini. Although if we’re really being picky, I’m told bruschetta and crostini are not interchangeable, but eh, whatever.

Regardless of what you want to call it, if you set a platter of perfectly toasted bread anywhere within arm’s reach of me, you better watch out, because these speedy fingers are like magnets to any kind of carb – especially carbs topped with things like fresh tomatoes, pesto or goat cheese.

I find myself making crostini at home so often that I unconsciously pick up a freshly baked baguette on practically every grocery store run. This little habit of mine has reaped some serious benefits for me, as I’ve filled up my little electronic punch card three different times in the last couple months, subsequently earning me three loafs of free bread – and there’s nothing I love more in this world than free food.

Crostini is just something that’s so easy to put together on the fly, and with the abundant amount of stray ingredients floating around in my fridge, crostini are the perfect impromptu bite for snacking.

For this batch, I used whipped truffled goat cheese for the base, and switched up the other toppings to make two completely different, but equally delicious crostini. If you can’t find truffled goat cheese (I got mine at Trader Joe’s), no worries, a plain goat cheese will suffice just fine. I like to throw the softened cheese into a mini food processor along with some cream cheese, just to lighten it up a bit and make it easier to spread – or to eat with a spoon…or both.

As aforementioned, both crostini are spread with goat cheese, but that’s where the similarities end. Crostini number one is seriously low-maintenance, first, with a slathering of fig butter (also from Trader Joe’s) and second, covered in salty prosciutto and finally, sprinkled with a few pretty pea shoots. If you don’t shop at Trader Joe’s, your local grocery store will probably have something similar to fig butter, probably in the form of a paste or spread. The beauty about these guys is their versatility, the topping combinations are endless, so don’t freak out if you can’t find the exact spread or ingredient.

The second crostini, and my personal favorite is a tad bit more high-maintenance and requires a little more elbow grease, but is totally worth the extra effort. Just as the first crostini began, the toasted baguette is slathered with whipped goat cheese as a base flavor. It’s then covered in freshly roasted beets, some toasted hazelnuts and crispy prosciutto – the perfect combination of flavors and textures.

If you’ve never worked with beets before, fear not! Roasting them is like roasting any other veggie, except it’s a little messier. What I like to do in this particular instance is cut the top and bottom off of the beet and then use a pairing knife to cut the skin off. From that point I chop them into a dice, toss them with some olive oil, salt and pepper and roast them at a high heat until they’re tender, which takes about 20-25 minutes or so. The quality difference between freshly roasted beets and beets pre-packed are light-years apart, so I highly HIGHLY recommend trying your hand at roasting them yourself.

What I love about these is the same package of goat cheese and prosciutto is used for both crostini, stretching out your ingredients as far as possible while simultaneously creating two different appetizers that taste wildly different than each other.

Versatile Appetizers

Crostini make great appetizers because they are so straightforward to make, very adaptable, and easily portable. Essentially they are small and elegant open sandwiches. Perfect for party finger food – and are also very satisfying on so many other occasions.

Some of my other favorites for filling finger foods that you can eat any time are asparagus tart with goat cheese, avocado chicken on pineapple, shrimp stuffed potatoes, or cranberry chicken salad on apple slices. Not quite a finger food, but definitely belonging on this list of versatile foods is Lomi Lomi salmon in avocados. I would eat any of these – and sometimes have – at any time of the day.

Prosciutto Crostini with Balsamic Glaze

Looking for the ultimate appetizer to wow your guests and their taste buds? Prosciutto Crostini with Balsamic Glaze is a fancy appetizer that bursts with sweet and salty flavors. This easy appetizer is a sure way to dazzle your guests at your next event!

Prosciutto Crostini with Balsamic Glaze + Honey Drizzle

Sweet and salty flavors has to be my favorite ingredient combo. In detail, it&rsquos something about the hint of a salty ingredient being cut by a sweet and smooth element that just sends my taste buds into overdrive! To emphasize, this prosciutto, burrata crostini will wow your guests, give them a flavor burst they didn&rsquot know they needed and is easy to make.

Prosciutto Crostini with Balsamic Glaze


Prosciutto is dry-cured ham traditionally served with Italian foods. To emphasize, tt is cooked by a salt and drying process that makes it safe to consume and enjoy! Its texture is chewy, slightly salty and pairs well with so many toppings.

If you&rsquove never tried prosciutto before, I urge you to try Prosciutto Crostini with Balsamic Glaze as a starting point. In detail, if you love bacon, I am certain you&rsquoll love prosciutto. It&rsquos like the rich auntie who comes only during Christmas and gives out nice, expensive gifts. It&rsquos one of my must haves on any charcuterie board or classic eggs benedict recipe.

Prosciutto Crostini with Balsamic Glaze + Honey Drizzle


Burrata is an Italian style cheese made from mozzarella and cream. To touch, the casing is firm and wrapped into a ball. Surprisingly, once opened, reveals a creamy and lose cheese mixture that pairs perfect with breads and pastas.

If you like mozzarella and cream, you&rsquoll love burrata cheese! It&rsquos balanced in taste and just with a hint of salt and pepper can truly be enjoyed with several hot and cold dishes. If you do not like burrata or creamy textures, keep reading as I share tasty alternatives to suit your needs.


For one thing, let me note that this appetizer is influenced by Italian flavors. If you&rsquore in the mood to take tasty trip to Italy, consider this appetizer your one-way ticket. To explain, crostini is also an Italian appetizer that is served using grilled or toasted bread-small slices and topped with additional ingredients.

Similar to bruschetta and other toast points, crostinis are the mini version of these tasty apps we so love and enjoy. Brushed with a little olive utilizing fresh Italian loaf bread, this tasty creation will leave a lasting impression.

Prosciutto Crostini with Balsamic Glaze


As elegant and tasty as this appetizer is, the most exciting part is that it&rsquos easy to create! Furthermore, with just a few ingredients, you are able to create an impressive appetizer that looks like it took hours to create.

Here are the ingredients you&rsquoll need:

  • Crusty Bread (preferably an Italian loaf)
  • Olive Oil (the good stuff)
  • Garlic
  • Balsamic Vinegar
  • Burrata Cheese
  • Prosciutto
  • Basil
  • Honey
  • Black Pepper


In the event that there are items in the ingredient list that you don&rsquot consume or dislike, here are a few substitutions to make.

  • Substitute burrata for mozzarella cheese. Same great flavor minus the creaminess.
  • If omitting prosciutto, substitute with lean bacon, ham, pancetta or capicola.
  • The balsamic glaze is optional as it does add a tartness to the crostini that&rsquos suitable for mature palates.
  • Substitute basil with fresh mint or parsley for a lighter herb taste.


First thing to remember, this appetizer comes together in minutes. There is no prep work involved therefore this app can be prepared minutes before your guests arrive!

Prosciutto Crostini with Balsamic Glaze


Begin by preheating your oven to 425 degrees fahrenheit. Next, slice the bread into 1-2&Prime slices and place on a lined baking sheet. Third, in a small mixing bowl, mix freshly minced garlic or garlic paste and olive oil and stir until well combined. Last, using a pastry brush, brush each slice with the olive oil and garlic mixture.

Now that the mini toasts are ready to be baked, place in the oven and bake for 2-3 minutes being careful not to burn or over char the crostini.


The balsamic glaze is the most detailed portion of this recipe. Don&rsquot fret, with just a few steps, you&rsquoll have a beautiful, smooth and tangy glaze that pairs perfectly with this appetizer.

Begin by placing a small to medium saute pan on medium heat. Pour the balsamic vinegar into the pan, waiting for the vinegar to come to a slight and low boil. The, reduce heat to low until sauce thickens. It&rsquos important to note, this step takes some time so be patient and allow 10-12 minutes to occur before the sauce develops.

Last, once the sauce has thickened, place in a heat safe bowl, set aside until later use.


While the crostini bakes and the balsamic vinegar simmers and thickens, prepare the additional ingredients.

First, chiffonade fresh basil by rolling 7-8 leaves into one roll and thinly slice basil into small ribbons. Next, remove burrata from liquid and place on a paper towel or towel to release excess moisture.

Finally, remove the prosciutto from its wrapping and separate each piece from the packing paper. Slice or tear the prosciutto in half and set aside until further use.

Prosciutto Crostini with Balsamic Glaze with Local Hive Honey


At this instant, the fun begins and it&rsquos time to assemble the tasty crostini. Begin by placing the toasted crostinis on your desired serving platter or tray. Next, layer fresh pieces of burrata on the bread. Third, layer one half piece and gently fold the prosciutto on top of the bread and burrata.

Now, sprinkle with freshly cracked pepper if desired. Meanwhile, gather your balsamic vinegar reduction or glaze and honey. Using a small spoon, slowly drizzle the balsamic glaze and honey over each crostini.

Finally, top with fresh basil and enjoy!


Now that you&rsquove created this beautiful and elegant appetizer, I am certain you&rsquoll make this for your guests for years to come. With just a handful of ingredients and a little prep time, you will have an awe-inspiring dish to connect and converse about.

If you enjoyed this recipe, I&rsquod love for you to leave or review or connect with me further on Instagram or Facebook!

Prosciutto Crostinis Pinterest Pin


The first step to preparing any crostini recipe to prepare the bread! I love to use toasted rustic baguette for these prosciutto crostini. I slice the bread thinly, about 1/3-inch thick and place it on a baking sheet. Next, I brush the bread very lightly with olive oil and then place the pan under the broiler for a few minutes. Using your oven broiler is the quickest way to toast a lot of bread!

What Cheese to Use?

This fig and prosciutto crostini recipe is so delicious with some creamy, rich cheese! I like to add the cheese onto the toasted bread while it’s still warm so it spreads easier and almost melts into the bread. For this recipe, I like to use Saint Andre triple crème cheese. This mild, brie-like cheese is extra creamy and buttery with mild flavors. You can also use this recipe with regular brie cheese or even plain goat cheese. Even rich and creamy burrata cheese is a great option!

Assembling the Appetizer

You’ll love how easy it is to put together these prosciutto crostini! Once you have the bread toasted and the cheese added, add on the fig preserves. You can spread the preserves directly over the cheese, or drop dollops of jam onto the prosciutto. If you’re using fresh figs, slice the figs thinly and add them over the cheese. Next, add the prosciutto. I typically use just half a slice of prosciutto per appetizer. I split the large slices in half lengthwise along the natural grain of the cured meat. Fold or roll the prosciutto for a prettier presentation!

Drizzle each crostini with a little bit of balsamic glaze for a little bit of acidity. I also love to add a drizzle of honey for even more flavor!

Watch the video: Papriku ne kupujem više zimi - bez ove salate ne čekam zimu - Peglana paprika (July 2022).


  1. Hunfrid

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  2. Wyndell

    Very amusing idea

  3. Kigashakar

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  4. Allister

    Sorry, I deleted this message.

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