This easy prosciutto crostini recipe is great for breakfast, as a snack, or for your next get-together! The recipe combines lightly toasted bread with creamy goat cheese, garnished with prosciutto and pears!
Crostini with goat cheese is one of our go-to appetizers! They are easy to put together and have the perfect balance of flavors! The crunchy baked crostini and creamy goat cheese are delicious pairing, and the pears and prosciutto on top give these crostini the perfect finish!
How to serve these prosciutto crostini
It is totally fine to serve this crostini at room temperature. If you want to soften the goat cheese a bit before serving you can:
- Warm the crostini before putting on the goat cheese. Place them on a sheet pan in a single layer and heat at 350 degrees for 2-4 minutes. Assemble as directed below.
- Soften the goat cheese before spreading it on the crostini. You can do this by heating on a medium-low setting in the microwave for 5-15 seconds (we recommend 5-second intervals) until the cheese is slightly softened.
- Spread the goat cheese on the room temperature crostini and place in a 300-degree oven for 2-3 minutes.
Riffs and substitutions
- Bread. We used a baguette for these prosciutto crostini, and it was great for a small bite option. If you want more of a main-dish-sized version, use slices from a rustic french loaf or sourdough loaf and make this into a bruschetta.
- Prosciutto. You can use crispy prosciutto for an extra crunch! Bake in a 375-degree oven for 10-15 minutes. Let cool and crumble into pieces and use in place of regular prosciutto. We liked the texture and taste of the crispy prosciutto, but found it was best when served on softer crostini. If your crostini is extra crunchy, it’s best to use the regular prosciutto.
- Dress up this easy appetizer with a drizzle of balsamic vinegar or honey.
A few prosciutto crostini FAQs
You can definitely make the crostini in advance. Once cooled, store in an airtight container on the counter for up to 2 days. We do not recommend freezing crostini. You can keep the bread (not toasted) frozen until a day or two before you need your crostini. Thaw your bread, make your crostini, and store in an airtight container on the counter for up to two days.
People have come to use these terms interchangeably, but they are ‘technically’ different. Crostini are usually made from a smaller diameter loaf of bread that has a less rustic feel – think more even texture – like a baguette. Bruschetta are made from a larger, thicker slice of bread that has a more rustic texture – think lots of nice air holes or sourdough! Both are toasted or grilled. You can use bruschetta for crostini recipes and crostini for bruschetta recipes.
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A simple and delicious goat cheese crostini appetizer with fresh pears and prosciutto.
- 1 baguette or french bread loaf, sliced
- ¼ cup extra virgin olive oil
- 1 cup goat cheese
- 1 large pear, thinly sliced
- 8 ounces thin prosciutto
- On a large baking sheet, lay sliced bread out in a single layer and brush the tops with olive oil.
- Bake at 375 for 5-10 minutes, until bread is toasted and golden brown
- Spread a spoonful of goat cheese over each crostini piece, then top with a piece of prosciutto and 2 or 3 slices of pear. Serve immediately.
Bread – I used a crusty french bread loaf for the crostini in the photos, and it was great for a main-dish-sized version of this dish. If you’re entertaining, though, a baguette will give you more crostini and bite-sized appetizers are always a great choice for guests.
Prosciutto – for an extra crunch you can serve crispy prosciutto, to do this you can bake the prosciutto at 375-degree oven for 10-15 minutes. If your crostini is extra crunchy, it’s best to use the regular prosciutto.