Prosciutto and Arugula Crostini Recipe


Nutrition

Cal/Serving: 285
Daily Value: 14%
Servings: 12

Sugar-Conscious, Kidney-Friendly, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat21g33%
Saturated4g21%
Trans0g0%
Carbs16g5%
Fiber1g3%
Sugars2g0%
Protein8g16%
Cholesterol14mg5%
Sodium452mg19%
Calcium69mg7%
Magnesium14mg4%
Potassium113mg3%
Iron1mg7%
Zinc1mg5%
Phosphorus96mg14%
Vitamin A145IU3%
Vitamin C2mg3%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg7%
Niacin (B3)2mg8%
Vitamin B60mg4%
Folic Acid (B9)42µg10%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E3mg13%
Vitamin K15µg19%
Fatty acids, total monounsaturated14g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Anne Dolce

I'm on a prosciutto, burrata, and arugula kick lately. I recently had the most amazing prosciutto, burrata, and arugula salad at one of my favorite restaurants and I haven't been able to take my mind off the three ingredients since. These crostinis are my interpretation of that fateful dish, with the much drier mozzarella standing in for its creamy counterpart. 

Click here to see 11 Easy Appetizer Recipes.

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INGREDIENTS

  • 1/2 tablespoon yellow mustard
  • Juice of 1/2 lemon
  • 1/4 cup balsamic vinegar
  • Salt and pepper, to taste
  • 1 cup olive oil, plus more for brushing
  • 2 cups baby arugula
  • 1/4 pound freshly sliced prosciutto
  • 1 French baguette, cut into 1/4-inch-thick slices
  • 4 ounces bocconcini mozzarella, sliced thinly

DIRECTIONS

To make the dressing, whisk together the mustard, lemon juice, balsamic vinegar, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the dressing is fully emulsified. Toss with the arugula in a medium-sized bowl and set aside. 

Preheat the oven to 350 degrees.

Brush one side of the baguette slices with olive oil and season with salt and pepper, to taste. (I found it was easiest to pour ¼ cup of olive oil onto a plate and dip the slices into it.) Lay the baguette slices on a baking sheet and toast in the oven until slightly golden brown, about 5 minutes. Remove from the oven and top each slice with the mozzarella slices, fitting 2-3 onto a slice at a time. Turn the oven to broil on high and broil the baguette slices until the mozzarella is melted and the baguettes are golden brown, about 3 minutes. 

To assemble, top each baguette slice with ½ piece of prosciutto and then the arugula. 

Recipe Details

Servings: 12
Cuisine: Italian

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