This Prosciutto Bruschetta Crostini is a simple twist on the classic bruschetta. Made with fresh sage, prosciutto di parma, and rich olive oil, this crostini recipe is sure to make your tastebuds do a little dance.
What is Bruschetta?
A classic bruschetta has three main parts: bread, tomatoes, olive oil. The bread is usually grilled or toasted, rubbed with fresh garlic, and topped with olive oil and sea salt. Usually, the standard bruschetta recipe you see in restaurants has chopped tomatoes, basil, and olive oil.
Wondering how to make bruschetta? It’s actually pretty simple! First, you need fresh tomatoes – I used cherry tomatoes here because they’re in season. Also, every bruschetta recipe needs a good base, so grab an Italian bread with a crunch that makes you drool. If you’re gluten-free, I use a gluten-free sourdough from my local bakery, or you could also grab a loaf from BREAD SRSLY! Admittedly, it’s pricey, but it’s also genuinely delicious.
In my humble opinion, the best bruschetta recipe has a variety of different flavors. It could be a spicy bruschetta with chili peppers and burrata, or a tangy-inspired bruschetta with kalamata olives and a dry salami. Either way, the fun in creating a recipe for bruschetta comes in playing around with flavors. For this bruschetta recipe, I chose to use prosciutto and sage.
What is Prosciutto?
First off, let’s get the proper prosciutto pronunciation out of the way, because I’ve heard some embarrassing things. Pruh – shoo – tow. Not pro-shut-too. Not pro-skee-utto. Stop that. Pruh-shoo-tow.
To answer the ‘what is prosciutto’ question: salted and dry-cured Italian ham, sliced super thin for serving. It’s typically called prosciutto crudo, but Americans shorten everything, so here we are.
I prefer to use prosciutto di parma for my prosciutto recipes because it has a deeper flavor. Also, prosciutto di parma is much saltier, so it eliminates the need for additional salt in a lot of recipes!
Make this Prosciutto Bruschetta Crostini
- Good Italian bread or gluten-free sourdough (gluten-free crackers could work here too, if you’re in a pinch!)
- Freshly grated Parmesan cheese
- 1 pound cherry tomatoes
- 1 bunch fresh sage
- Quality olive oil – Bertolli Extra Virgin Olive Oil is my favorite
- Prosciutto di parma
To start, mix together chopped fresh sage, chopped cherry tomatoes (you can halve or quarter them), and olive oil. However, if you want to make a salty bruschetta, you can also add flaked sea salt. Or, for a tangy bruschetta, mix in a quality balsamic vinegar.
To assemble, add them all together! Layer thin slices of prosciutto on top of toasted or grilled crostini. Then, top with the tomato bruschetta mix, and more olive oil if you love the flavor.
More crostini recipes
If you love the sound of this Prosciutto Bruschetta Crostini, you’ll love the sound of these
- Burrata Cheese + Black Garlic Crostini
- Sautéed Herbed Mushroom Crostini
- Cranberry Brie Crostini
- Smoked Salmon Appetizer Board
If you tried this Prosciutto Bruschetta Crostini or any other recipes on my blog, let me know you liked it by leaving a comment/rating below! Follow along on Pinterest, Facebook, and Instagram for even more delicious recipes and updates!Print
Made with fresh sage, salty prosciutto di parma, balsamic, and rich olive oil, this Prosciutto Bruschetta Crostini recipe is a deliciously fresh delight!
- 1 pound cherry tomatoes
- 1 loaf Italian bread or gluten-free bread
- 1 bunch fresh sage, chopped
- 1 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/4 pound sliced prosciutto
- Slice bread into thin slices, and brush with olive oil
- Toast bread in a toaster oven, or in a conventional oven at 400˚F for 5 minutes to crisp
- Halve or quarter cherry tomatoes
- Add tomatoes to a mixing bowl with fresh sage, Parmesan cheese, and olive oil. Mix thoroughly
- Top toasted bread with prosciutto, tomato mixture, and more olive oil
- Serve warm or cold and enjoy!
Keywords: Prosciutto, bruschetta, crostini app
This blog post may contain affiliate links, which don’t cost you any more than making normal purchases. I only recommend products I genuinely enjoy and know you will as well – thank you for supporting Whisks & Wildflowers!