This prosciutto crostini with balsamic glaze recipe is the perfect appetizer for any gathering!
The combination of crispy bread, salty prosciutto, creamy cheese, and sweet balsamic reduction creates an explosion of flavors that will leave your guests impressed and asking for the recipe.
The best part? It only takes about 20 minutes to put together, making it the ideal last-minute appetizer that looks like you spent hours preparing it!
What you will love about this prosciutto crostini recipe
When I think of the perfect appetizer, I think of something that’s easy to make but looks incredibly sophisticated. That’s exactly what these crostini deliver! You don’t need any fancy equipment – just a good baking sheet, a small saucepan, and your oven. The contrast between the warm, crunchy bread and the cool toppings creates a texture and temperature combination that’s absolutely divine.
You are going to LOVE how versatile this recipe is. The base recipe is fantastic on its own, but you can easily customize it with different cheeses or additional toppings based on what you have on hand or what’s in season.
All I know is, as soon as you take that first bite with the perfect balance of crispy bread, creamy cheese, salty prosciutto, and sweet balsamic glaze, you’ll be hooked! This will quickly become your go-to appetizer for dinner parties, holiday gatherings, or even just a fancy snack for movie night at home.
Ingredients for Prosciutto Crostini
French Baguette: For this recipe, you’ll want a fresh French baguette that has a nice crisp exterior and soft interior. The quality of your bread matters here since it’s the foundation of the dish. Choose something that’s not pre-sliced so you can control the thickness of each piece.
Olive Oil: A good quality extra virgin olive oil not only helps the bread crisp up perfectly in the oven but also adds a wonderful flavor that complements the other ingredients. Don’t skimp here – use the good stuff!
Garlic: Fresh garlic rubbed on the warm toasted bread adds an incredible aromatic quality that elevates these crostini from good to exceptional. It creates that authentic Italian flavor base without overpowering the other ingredients.
Prosciutto di Parma: Thinly sliced, high-quality prosciutto is essential for this dish. Look for prosciutto that has a good balance of fat and meat for the best flavor and texture. The saltiness of the prosciutto perfectly balances the sweetness of the balsamic glaze.
Cheese: A creamy cheese spread forms the perfect base for these crostini. I recommend using mascarpone, ricotta, or a soft goat cheese. The creamy texture provides a wonderful contrast to the crispy bread and helps all the toppings adhere to the crostini.
Balsamic Vinegar: The star ingredient in your glaze! For the best results, use a higher quality balsamic vinegar that will reduce down to a silky, sweet glaze. The thick, syrupy consistency and sweet-tart flavor profile brings everything together.
Honey: A touch of honey helps the balsamic reduction reach that perfect consistency and adds an extra layer of sweetness that pairs beautifully with the salty prosciutto.
Fresh Herbs: Fresh basil or thyme adds a pop of color and a fresh, aromatic element that brightens up the whole dish. The herbs help cut through the richness of the cheese and prosciutto.
Optional Ingredients
Fig Jam: If you want to add another level of sweetness and complexity, spread a thin layer of fig jam on the crostini before adding the cheese. The combination of fig and prosciutto is a classic Italian pairing that never disappoints.
Arugula: For a peppery bite and fresh element, add a small piece of arugula on top of each crostini. The slight bitterness of arugula perfectly balances the sweet and salty components of the dish.
Toasted Pine Nuts: Sprinkle a few toasted pine nuts on top for added texture and a nutty flavor that complements the other ingredients beautifully. They add an unexpected crunch that takes these crostini to the next level.
How to make the perfect Prosciutto Crostini with Balsamic Glaze
Step 1- Preheat your oven to 375°F. Begin by slicing your baguette on a slight diagonal into 1/2-inch thick pieces. The diagonal cut gives you more surface area for toppings and creates a more elegant presentation.
Step 2- Arrange the baguette slices in a single layer on a large baking sheet. Lightly brush both sides of each slice with olive oil, making sure to reach the edges. This ensures even browning and adds flavor to your bread base.
Step 3- Place the baking sheet in the preheated oven and toast the bread for about 5-6 minutes. Flip each slice and continue baking for another 5-6 minutes until they’re golden brown and crispy on the outside but still slightly tender in the center.
Step 4- While the bread is still warm, gently rub one side of each slice with a peeled garlic clove. The heat from the toast will melt the garlic oils into the bread, infusing it with flavor without overwhelming it with raw garlic.
Step 5- While the bread is toasting, prepare your balsamic glaze. Pour 1 cup of balsamic vinegar into a small saucepan, add 1 tablespoon of honey, and bring it to a gentle boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the mixture has reduced by half and is thick enough to coat the back of a spoon, about 10-15 minutes.
Step 6- Allow the crostini to cool slightly before spreading a generous layer of your chosen cheese on each piece. The warmth of the bread will slightly soften the cheese, making it easier to spread and creating a luscious base for the toppings.
Step 7- Gently tear or fold each slice of prosciutto and place it on top of the cheese layer. The folds and waves create texture and make each bite more interesting than if the prosciutto were laid flat.
Step 8- Drizzle the balsamic glaze over each crostini using a spoon. The key here is to be generous enough that you get the flavor in each bite, but not so heavy that it overwhelms the other ingredients or makes the crostini soggy.
Step 9- Sprinkle the fresh herb leaves over the top just before serving. If you’re using optional toppings like arugula or pine nuts, add them at this stage as well.
Step 10- Arrange the finished crostini on a serving platter and serve immediately while the contrast between the warm bread and cool toppings is at its best.
Alternative Serving Method
If you’re hosting a larger gathering and want to let guests assemble their own crostini, you can set up a build-your-own crostini bar. Toast the bread in advance, arrange all the components separately on a platter or in small bowls, and let everyone create their perfect combination. This interactive approach is always a hit at parties and takes some of the pressure off you as the host.
Tips
Tips for making the best prosciutto crostini
Quality ingredients matter- Since this recipe has relatively few ingredients, the quality of each one significantly impacts the final dish. Use the best quality prosciutto, cheese, and balsamic vinegar you can find.
Don’t over-toast the bread- You want the crostini to be crisp enough to hold the toppings without getting soggy, but not so hard that they’re difficult to bite through. Look for a golden brown color rather than dark brown.
Make the balsamic glaze ahead- The balsamic glaze can be made up to a week in advance and stored in the refrigerator. Gently reheat it or bring it to room temperature before using. Having it ready to go makes the final assembly much quicker.
Assemble just before serving- For the best texture and flavor contrast, assemble these crostini shortly before serving. If assembled too far in advance, the bread can become soggy from the toppings.
Substitutions
Make it vegetarian- Skip the prosciutto and add roasted cherry tomatoes or grilled vegetables instead. The balsamic glaze works beautifully with vegetables as well.
Different cheeses- While mascarpone, ricotta, or goat cheese are recommended, you can also use cream cheese, brie, or even a thin slice of mozzarella depending on your preference.
Bread options- If you can’t find a good baguette, ciabatta or sourdough bread can work well too. Just adjust the toasting time accordingly based on the thickness of your slices.
What to serve with Prosciutto Crostini
Antipasto platter- These crostini are perfect as part of a larger antipasto spread with olives, marinated vegetables, and other Italian appetizers.
Italian soup- Serve these as an accompaniment to a light soup like minestrone or tomato bisque for a complete meal.
Wine pairing- These crostini pair beautifully with both red and white wines. Try a crisp Pinot Grigio or a light Sangiovese to complement the flavors.
Storage, Freezing and Reheating
Storage instructions: It’s best to store the components separately rather than assembled crostini. The toasted bread can be stored in an airtight container at room temperature for up to 2 days. The balsamic glaze can be refrigerated in a sealed container for up to 2 weeks.
Reheating: If the toasted bread loses its crispness, you can refresh it in a 350°F oven for about 5 minutes. Allow it to cool before assembling the crostini.
Freezing: I don’t recommend freezing assembled crostini, but you can freeze the plain toasted bread in a freezer-safe container for up to 1 month. Thaw at room temperature and refresh in the oven before using.
FAQ’s
Can I make the balsamic glaze without honey?
Yes, you can make the balsamic glaze without honey, though it helps with both the consistency and flavor balance. If you prefer, you can substitute with maple syrup or simply reduce the balsamic vinegar on its own for a bit longer until it reaches the desired thickness.
How do I know when my balsamic glaze is ready?
The balsamic glaze is ready when it has reduced by about half its original volume and is thick enough to coat the back of a spoon. When you draw your finger across the coated spoon, it should leave a clear path that doesn’t immediately fill in. Be careful not to reduce it too much, or it can become too thick and sticky when cooled.
Can I prepare these crostini in advance for a party?
For the best results, I recommend toasting the bread and preparing the components up to a day in advance, but assembling the crostini shortly before serving. If you must assemble ahead, do so no more than 30 minutes before serving to prevent the bread from becoming soggy.
What’s the best way to serve these at a party?
These crostini look beautiful arranged on a wooden board or a white platter. For an elegant presentation, place them in a circular pattern with fresh herbs scattered around the platter. Serve at room temperature for the best flavor.
Prosciutto Crostini with Balsamic Glaze
Ingredients
- 1 French baguette sliced into 24 pieces
- 1/4 cup extra virgin olive oil
- 2 garlic cloves peeled
- 8 oz mascarpone or soft goat cheese
- 4 oz prosciutto di Parma thinly sliced (about 12 slices)
- 1 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 cup fresh basil leaves or thyme
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F.
- Slice the baguette on a diagonal into 1/2-inch thick slices.
- Arrange the baguette slices in a single layer on a baking sheet and brush both sides lightly with olive oil.
- Toast in the preheated oven for about 5-6 minutes, flip the slices, and continue toasting for another
- 5-6 minutes until golden brown and crispy.
- While still warm, rub one side of each slice with a peeled garlic clove.
- Meanwhile, in a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle boil, then reduce heat and simmer until reduced by half and thickened, about 10-15 minutes. Let cool slightly.
- Spread each crostini with a layer of cheese and sprinkle with a small pinch of salt and pepper.
- Tear or fold prosciutto slices and place on top of the cheese layer.
- Drizzle each crostini with the balsamic glaze.
- Top with fresh basil or thyme leaves and any optional toppings.
- Arrange on a serving platter and serve immediately.