Crunchy, succulent and savory, Chef Justin Timineri’s crispy prosciutto and avocado crostini are a great way to ease into a meal, either with a group of friends around the pool or an intimate dinner for two (just cut down on the serving size), tapas-style.
Crispy Prosciutto and Avocado Crostini
- 4 ounces thinly sliced prosciutto, torn into 3-inch pieces
- 1 medium baguette, sliced into 1/2 inch-thick rounds
- extra virgin olive oil for brushing
- 2 cloves garlic
- 2 avocados, halved, pitted, and peeled
- freshly ground pepper
Preheat oven to 400 degrees F. Arrange prosciutto in a single layer on a baking sheet. Bake until crisp; let cool. Arrange baguette slices on a baking sheet and brush with oil. Bake until light golden brown around edges. Rub bread with garlic cloves.
Mash avocados with a fork and season with salt and pepper. Spread avocado on baguette slices. Top each with a piece of prosciutto and serve.
The official chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally grown and harvested produce and seafood, Timineri creates recipes that imbue that Fresh From Florida flavor. For more on Chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri’s kitchen, click here.