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My roommate sent me this recipe from Martha Stewart Living for what looks to be an amazing appetizer. I can’t wait to try it for our next party in a few weeks. Between avacado, prosciutto and manchego cheese this cannot be anything short of phenomenal.
Crisped-Prosciutto and Avocado Crostini
Makes about 30; Serves 8 to 10
* 4 ounces thinly sliced prosciutto, torn into 3-inch pieces
* Extra-virgin olive oil, for brushing
* 1 medium baguette, sliced into 1/4-inch-thick rounds
* 2 garlic cloves
* 2 firm, ripe Hass avocados, halved, pitted, and peeled
* Coarse salt and freshly ground pepper
* 3 ounces manchego cheese, thinly sliced
* Extra-virgin olive oil, for brushing
* 1 medium baguette, sliced into 1/4-inch-thick rounds
* 2 garlic cloves
* 2 firm, ripe Hass avocados, halved, pitted, and peeled
* Coarse salt and freshly ground pepper
* 3 ounces manchego cheese, thinly sliced
Directions
1. Preheat oven to 400 degrees. Arrange prosciutto in a single layer on 2 rimmed baking sheets. Brush with oil, and bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes; transfer to a plate.
2. Arrange baguette slices on a baking sheet. Brush generously with oil. Bake until light golden brown around edges, 8 to 9 minutes. Rub with garlic cloves.
3. Mash avocados with a fork. Season with salt and pepper. Spread avocado on baguette slices. Top each with a slice of cheese and a piece of prosciutto. Season with pepper.
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