Easy Prosciutto Crostini with Boursin & Herbs de Provence: The Ultimate Appetizer Recipe
Prepare to impress your guests with these effortlessly elegant Crostini with Prosciutto. Each bite offers a delightful symphony of textures and flavors: crispy toasted baguette slices, savory prosciutto, juicy ripe tomato, and the luxurious creaminess of Boursin garlic and herb cheese. A final flourish of aromatic Herbs de Provence and a sprinkle of coarse sea salt elevate these simple yet sophisticated appetizers, proving that gourmet entertaining doesn’t require advanced culinary skills. Perfect for any gathering, from casual get-togethers to more formal occasions, these crostini promise to be a showstopper every time.
These exquisite Crostini with Prosciutto are truly a testament to how harmoniously different culinary traditions can merge. They bring together the rustic charm of Italian cured meats with the sophisticated herbal notes of French cuisine. The foundation is a perfectly toasted baguette, providing a satisfying crunch, which then gives way to the smooth, melt-in-your-mouth texture of premium prosciutto. A slice of fresh, ripe tomato adds a burst of juicy sweetness, perfectly complemented by the rich, garlicky, and herbaceous Boursin cheese. The final touch of fragrant Herbs de Provence, often featuring a subtle hint of lavender, alongside a pinch of sea salt, creates a flavor profile that is both complex and incredibly appealing. This fusion results in an appetizer that is not just delicious but also visually stunning, making it an ideal choice for hosts who want to offer something special without spending hours in the kitchen.
Understanding Prosciutto: Italy’s Beloved Dry-Cured Ham
Prosciutto is an iconic Italian delicacy, a dry-cured ham renowned for its delicate flavor and silken texture. Unlike many other hams, prosciutto is not cooked; instead, it undergoes a meticulous aging and curing process that can last from several months to a few years. This process typically involves salting the ham, pressing it to drain excess moisture, and then hanging it to dry in carefully controlled environments. The most famous variety, Prosciutto di Parma, originates from Parma in Italy and is celebrated for its sweet, nuanced flavor profile. Other notable types include Prosciutto di San Daniele. Its unctuous, slightly fatty quality and thinly sliced presentation make it a luxurious addition to any charcuterie board or appetizer. While some might reserve prosciutto for special occasions, its versatility means it can be enjoyed daily in Italy, often wrapped around melon, draped over pizza, or simply savored on its own. For these crostini, the thinly sliced prosciutto adds a rich, salty counterpoint to the creamy cheese and fresh tomato, creating an irresistible balance of tastes.
What is Herbs de Provence? A French Aromatic Blend
Herbs de Provence is a fragrant mixture of dried herbs that evokes the sun-drenched landscapes of the Provence region in France. This classic blend typically includes a combination of savory, marjoram, rosemary, thyme, oregano, and basil. Each herb contributes to a complex, aromatic profile that is both earthy and slightly floral. What makes the American version of Herbs de Provence particularly distinctive, and a personal favorite for these crostini, is the inclusion of lavender leaves. This subtle addition imparts a unique, gentle floral note that beautifully complements the savory and creamy elements of the dish. Beyond crostini, Herbs de Provence is a versatile seasoning perfect for roasted chicken, vegetables, and stews, bringing a touch of Southern French elegance to any meal. Its presence in these appetizers not only adds an authentic flavor but also a sophisticated aroma that hints at fine dining.
Discovering Boursin Cheese: The Creamy French Indulgence
Boursin cheese is a French gourmet cheese known for its incredibly creamy texture and distinctive garlic and herb flavor. It’s a fresh, soft, and crumbly cheese that has been around since 1957. Unlike many other cheeses, Boursin is not aged; instead, it’s a flavored Gournay cheese that comes infused with a blend of garlic, parsley, and chives, delivering an immediate burst of savory, aromatic goodness. This luxurious spreadable cheese effortlessly elevates any dish it touches, making it a favorite for appetizers, sandwiches, and pasta dishes. For our crostini, the Boursin Garlic and Herb cheese provides a rich, tangy, and deeply satisfying base that perfectly balances the saltiness of the prosciutto and the freshness of the tomato. If you’re as enamored with Boursin as I am, you’ll find that its versatility extends far beyond these crostini. You can explore its full potential in a variety of other recipes that truly showcase its delightful character. For a more in-depth explanation and my long-standing serious relationship with Boursin, you can read all about it here. It’s a cheese that truly transforms ordinary ingredients into something extraordinary.
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Essential Ingredients for Perfect Crostini with Prosciutto
Crafting these delectable prosciutto crostini starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect balance of flavor and texture:
- **A Long Skinny Baguette:** The foundation of your crostini. Opt for a fresh, crusty baguette. The length allows for numerous slices, and its narrow shape yields perfectly sized bite-sized pieces. Freshness is key for achieving that satisfying crunch when toasted.
- **Extra Virgin Olive Oil:** As Ina Garten would say, use the best quality extra virgin olive oil you can find. A high-quality oil will impart a beautiful fruity and peppery note to the bread, enhancing its flavor and ensuring a golden, crisp texture when broiled. It’s not just for cooking; it’s a flavor component.
- **Boursin Garlic and Herb Cheese:** This is non-negotiable for its unique creamy texture and potent garlic and herb flavor. You’ll typically find it in the gourmet cheese section of your grocery store. Its rich, spreadable consistency makes it ideal for coating the toasted baguette slices, providing a luxurious base for the other toppings.
- **Prosciutto di Parma:** You have a couple of options here. For an authentic, truly sublime experience, head to the deli counter and ask for freshly sliced, high-quality Prosciutto di Parma, which might be around $25 per pound. If that’s outside your budget or convenience, pre-sliced prosciutto available in the deli section of most supermarkets is also a fantastic and delicious alternative. Either way, look for thin, almost translucent slices that melt in your mouth.
- **Roma Tomatoes:** These tomatoes are perfect for crostini because they are less watery and have a firmer flesh than other varieties. This ensures your crostini don’t become soggy too quickly. Slice them into ¼-inch rounds to provide a fresh, juicy element that brightens the entire appetizer.
- **Coarse Sea Salt:** A sprinkle of coarse sea salt adds a crucial textural contrast and a burst of briny flavor that enhances all the other ingredients. Unlike fine salt, coarse sea salt provides distinct pockets of flavor, preventing the crostini from becoming uniformly salty.
- **Herbs de Provence:** This aromatic herb blend is essential for its sophisticated flavor profile. You’ll find it in the spice aisle of your grocery store. If Herbs de Provence isn’t available, a good quality dried thyme or a mix of dried thyme and rosemary can serve as a suitable, though slightly different, substitute. The unique lavender note in many Herbs de Provence blends adds a special touch.
While Boursin is highly recommended for its unmatched flavor, if it’s genuinely unavailable, whipped garlic and herb cream cheese can be used as a substitute in a pinch, though it won’t offer the same depth. (I admit, I’ve done it myself when desperate!) A better, more authentic alternative would be to prepare your own homemade mock Boursin, for which I conveniently have a recipe available right here.
Crafting These Prosciutto Crostini: A Simple Step-by-Step Guide
The beauty of these prosciutto crostini lies in their incredible simplicity. You’ll be amazed at how quickly these gourmet appetizers come together.
First, begin by slicing your baguette into even pieces. Aim for slices that are approximately ¼ to ½-inch thick. When I last photographed this recipe, I made them a bit thicker, around ¾-inch, and found them slightly cumbersome to eat. So, learn from my experience and keep them under ½-inch for the perfect bite-sized portion. Thinner slices ensure a crispier texture and easier enjoyment for your guests.
Next, it’s time to generously brush both sides of each baguette slice with extra virgin olive oil. And by generously, I mean truly coat them well. We want that beautiful, fruity olive oil to thoroughly permeate the bread. Don’t be shy with the oil; it’s what gives the crostini its rich flavor and helps it achieve a perfectly golden, crispy finish. I even like to let the bread sit for a few minutes after brushing, allowing it to “soak it in” and absorb all that delicious oil.
Once oiled, place your baguette slices on a baking sheet and toast them under a preheated oven broiler. This step requires your full attention. Crostini cook incredibly fast under the broiler, often in less than a minute per side. Keep a close eye on them, as they can go from perfectly golden to burnt in mere seconds. Flip them once to ensure both sides are beautifully toasted and golden brown. At this point, congratulations – your humble baguette slices have officially transformed into elegant “crostini”!
Now for the assembly. Take each warm, toasted crostini and spread a generous “schmere” of Boursin garlic and herb cheese across its surface. The warmth of the bread will slightly soften the Boursin, making it even more delectable. Then, layer a thin slice of Roma tomato on top of the cheese. Finally, take a piece of prosciutto (simply tearing off roughly a quarter of a slice works perfectly and adds to the rustic charm) and mound it gently on top of the tomato. Finish each crostini with a light sprinkling of fragrant Herbs de Provence and a pinch of coarse sea salt. The combination of these fresh and savory elements on a crisp base creates an appetizer that is both simple to make and incredibly satisfying to eat.
Expert Tips for Mastering Your Crostini with Prosciutto
While making these prosciutto crostini is refreshingly straightforward, a few key tips can ensure absolute perfection every time, making you look like a seasoned chef.
Broiling Precision is Paramount
The most crucial step in this recipe, and indeed the only place where things could potentially go astray, is the broiling of the bread. Oven broilers can be incredibly powerful and uneven. In my oven, for example, each side of the crostini toasts in less than a minute. Therefore, my golden rule is to stand right by the oven, with the door slightly cracked, watching them like a hawk. It’s essential to prevent them from burning. Also, be aware that the crostini in the center of the baking pan often toast faster than those on the edges. To achieve uniform crispiness, I frequently rotate the pan to ensure even browning and prevent any pieces from getting overdone.
Timing is Everything: Make-Ahead & Serving Suggestions
These elegant prosciutto appetizers are designed to be enjoyed at room temperature, making them a fantastic make-ahead option. You can fully cook and assemble them up to an hour before serving. While the creamy Boursin and juicy tomato might slightly soften the bread underneath over time, the edges and bottom will retain a delightful toastiness, especially if the bread was well-broiled. For longer preparation, the bread can be toasted several hours in advance and stored in an airtight container once cooled. However, I highly recommend waiting until closer to serving time (within 30-60 minutes) to add the Boursin, prosciutto, and tomato toppings. This ensures the freshest taste and best texture.
Embrace the Rustic Charm of Prosciutto
When adding the prosciutto, there’s no need for elaborate folding or precise shaping. Simply tear off roughly a quarter of a prosciutto slice and gently mound it on top of the tomato. The beauty of these crostini lies in their rustic, imperfect appearance. That casual, artful arrangement adds to their homemade charm and sophisticated appeal.
Seasoning with Sea Salt: A Matter of Taste
Go easy on the coarse sea salt initially. While we want those delightful, distinct bursts of salt that enhance the overall flavor, too much can overpower the delicate balance. I confess, I’m quite a heavy salter myself, as I adore salt, but everyone’s palate is different. My suggestion is to assemble one crostini, taste it, and then adjust the amount of salt to your preference for the remaining batch. Flaky sea salt, like Maldon, can also be a wonderful choice for an extra textural crunch and visual appeal.
Creative Variations for Your Crostini
While the classic prosciutto, Boursin, and tomato combination is a winner, feel free to get creative with variations. Consider adding a drizzle of balsamic glaze for a sweet and tangy finish, or a few fresh basil leaves for an extra layer of herbaceousness. Thinly sliced cucumber ribbons can add a refreshing crunch, while sun-dried tomatoes (finely chopped) offer a concentrated burst of umami. For an alternative cheese, goat cheese can also work beautifully with prosciutto, offering a different tangy profile. These crostini are versatile and adaptable, making them a fantastic canvas for your culinary imagination.
For another exquisite finger food that pairs beautifully with these crostini, I also highly recommend my Tuscan Mushroom Ricotta Mini Tarts. They share a similar elegance and impressiveness.
Crostini with Prosciutto
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Ingredients
- 1 long skinny baguette sliced into ¼- to ½-inch slices
- ¼ cup extra virgin olive oil
- 1 (5.2 oz) pkg Boursin Garlic and Herb cheese
- 8 slices prosciutto de parma (~3 oz) cut or torn into quarters
- 4 Roma tomatoes sliced into ¼-inch slices
- 2 tsp coarse sea salt
- 2 tsp Herbs de Provence
Instructions
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Heat the oven broiler.
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Brush both sides of each bread slice generously with olive oil and place on bake sheet. Broil ~1-2 minutes per side until toasted on both sides, flipping once.
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Spread ~1 tsp layer Boursin on each crostini. Top each with prosciutto and a slice of tomato.
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Sprinkle sea salt and Herbs de Provence on top of each crostini. Yields 30-32 appetizers.