Prosciutto and Basil Crostini

Salty prosciutto, sweet basil, toasted bread and a drizzle of olive oil with fresh black pepper = the perfect summer appetizer.

½ small baguette, cut diagonally into ½” thick slices (~ 8 oz)
2 Tbsp. extra-virgin olive oil
1 Tbsp. coarse sea salt
black pepper, freshly cracked
12 fresh basil leaves
4 oz prosciutto, very thinly sliced

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). 

Lightly brush both sides of each bread slice with oil. Season with salt and pepper.

Transfer to a rimmed baking sheet. Toast in oven until pale golden, about 7 minutes per side.

Transfer sheet to a wire rack; let crostini cool completely.

Divide basil leaves and folded slices of prosciutto among crostini. Drizzle with oil. Season with pepper.

Makes 4 servings.