Orange Prosciutto Crostini Recipes

PROSCIUTTO AND BRIE CROSTINI

Top slices of baguette with Brie and broil. Then add honey and prosciutto for a creamy, sweet and savory toast.

Provided by Food Network Kitchen

Time 15m

Yield 8

Number Of Ingredients 5

Prosciutto and Brie Crostini image

Steps:

Preheat the broiler. Line a baking sheet with foil.
Arrange the baguette slices on the prepared baking sheet. Cut the Brie into 1/4-inch-thick slices and put 1 slice on each piece of baguette. Broil until the cheese is melted, 1 to 2 minutes.
Drizzle the toasts with the honey and then top with some prosciutto and a sprinkle of thyme leaves if using.

Ingredients

1 baguette, sliced diagonally into 1/4-inch slices (about 40 slices)
8 ounces Brie cheese
2 tablespoons honey
4 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide ribbons (about 6 slices),
Finely chopped fresh thyme leaves, for serving (optional)

FIG, GOAT CHEESE, AND PROSCIUTTO CROSTINI

Get ready to nosh on crispy crostini topped with fresh figs, creamy goat cheese, and prosciutto.

Provided by Bonne Maman

Yield 12 servings

Number Of Ingredients 7

Fig, Goat Cheese, and Prosciutto Crostini image

Steps:

Preheat oven to 375°F.
Slice 12 ½-inch slices of bread from the baguette. Place on a baking sheet, and brush generously with the olive oil. Sprinkle a little salt if desired on each slice.
Bake for about 10 mins, or until crisp and slightly golden. Remove from oven and cool slightly.
Spread goat cheese on each crostini. Spread about a tablespoon of Bonne Maman Fig Preserves on top of the goat cheese.
Fold the slices of prosciutto neatly and place on top of each crostini.
Lay fresh arugula leaves on top of each crostini to taste.

Ingredients

1 loaf fresh baguette (cut into 12 slices)
1/4 cup olive oil
1/4 teaspoon salt
4 ounces goat cheese, plain, at room temperature
12 tablespoons Bonne Maman Fig Preserves
12 slices of prosciutto
Fresh arugula

PINEAPPLE-ORANGE CROSTINI

Provided by Food Network Kitchen

Categories appetizer

Time 10m

Yield 12 crostini

Number Of Ingredients 7

Pineapple-Orange Crostini image

Steps:

Preheat the broiler. Arrange the baguette slices on a baking sheet and broil until golden brown, 1 to 2 minutes per side.
Combine the pineapple, honey, mint, orange zest and a pinch of salt in a small bowl. Spoon some cheese onto each crostini, then top with the pineapple mixture.

Ingredients

12 1/2-inch-thick baguette slices
3/4 cup diced pineapple
2 tablespoons honey
2 teaspoons chopped fresh mint
1/2 teaspoon grated orange zest
Kosher salt
1/2 cup cottage or ricotta cheese

RICOTTA, FIG & PROSCIUTTO CROSTINI

Little Italian toasts topped with creamy cheese, sweet fruit and salty ham - a killer combination to be served as a nibble

Provided by Barney Desmazery

Categories Starter

Time 25m

Yield Makes 6

Number Of Ingredients 6

Ricotta, fig & prosciutto crostini image

Steps:

Heat a griddle pan to hot. Brush sourdough with olive oil, then grill for 1-2 mins on each side until lightly charred.
Spread the toasts with ricotta. Top with figs and prosciutto. Drizzle with honey before serving, if you like.

Nutrition Facts : Calories 192 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium

Ingredients

6 slices sourdough bread
olive oil , for drizzling
½ x 250g tub ricotta
3 large figs , thinly sliced
90g pack prosciutto
a little clear honey , for drizzling (optional)

CROSTINI WITH PROSCIUTTO, FIGS, AND MINT

Provided by Jamie Oliver

Categories Fruit Herb Pork Appetizer Cocktail Party Valentine's Day Quick & Easy Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 12

Number Of Ingredients 9

Crostini with Prosciutto, Figs, and Mint image

Steps:

Grill your slices of ciabatta. While they're still hot, rub them gently with the cut side of the garlic and drizzle with good-quality extra virgin olive oil.
Tear the figs in half, then drape a piece of prosciutto over each of your hot crostini and squash a piece of a fig on top. Finish with mint leaves and serve drizzled with a little extra virgin olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.

Ingredients

1 loaf of ciabatta bread, cut into 1/2-inch slices
1 large clove of garlic, peeled and cut in half
Good-quality extra virgin olive oil
6 large ripe figs
12 slices of prosciutto
Small bunch of fresh mint
Extra virgin olive oil
Balsamic vinegar
Freshly ground black pepper