Cheese Crostini with Prosciutto
This fast, simple appetizer complements pastas, soups, and salads. You can grate the cheese for the crostini in advance.
Recipe by Cooking Light January 2006
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05/07/2016
The prosciutto is what really makes this recipe. It's such an easy and quick appetizer. I was torn between rating this 3 vs 4 stars -- I rounded up, mostly because of ease and wonderful prosciutto. I admit that rubbing garlic on bread never adds enough flavor for me to detect. I wish there was a way to get a little more garlic flavor.
01/01/2011
I never would have thought something this simple would be this good! Absolutely inhaled at my NYE party. Definitely a keeper! I was shocked to see that 3 ounces of prosciutto is $6, so I wiki'd prosciutto, saw that it is made similarly to Virginia ham, and bought myself a whole pound of Virginia ham for $6 instead. I used cocktail rye in the cellophane pack for ease.
11/28/2008
I thought the recipe would be good when I picked it out, but it was really simply delicious. The parmesan melts into the bread to just add a salty kick to the bit of prosciutto. Yum!
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