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Prosciutto and Arugula Crostini - A Simple, Elegant Appetizer

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 baguette, sliced 1/2-inch thick on a slight diagonal
  • 3–4 tablespoons extra-virgin olive oil
  • 1 garlic clove, halved (optional, for rubbing toast)
  • 6–8 ounces prosciutto, thinly sliced
  • 2 cups baby arugula, lightly packed
  • 6 ounces soft cheese (goat cheese, ricotta, or mascarpone)
  • 1–2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1–2 teaspoons honey or balsamic glaze (optional)
  • Freshly ground black pepper
  • Flaky sea salt (optional)

Method
 

  1. Toast the bread: Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake 8–10 minutes, flipping once, until golden and crisp.
  2. Add garlic aroma (optional): While the toasts are warm, lightly rub the cut side of the garlic clove over the surface. This adds subtle flavor without overpowering.
  3. Make the cheese spread: In a small bowl, mix the cheese with lemon zest, a pinch of pepper, and a drizzle of olive oil. If using ricotta, whip it briefly with a fork for extra creaminess.
  4. Dress the arugula: Toss arugula with lemon juice, a tiny splash of olive oil, and a pinch of salt. Keep it light so the leaves stay perky.
  5. Assemble: Spread a generous layer of the cheese mixture on each toast. Top with a small tuft of arugula and a folded ribbon of prosciutto.
  6. Finish: Add a light drizzle of honey or balsamic glaze, a crack of black pepper, and a few flakes of sea salt if you like.
  7. Serve right away: Crostini are best fresh, while the toast is still crisp and the greens are lively.