Wednesday, August 17, 2016

Prosciutto, Basil and Honey Crostini

Oh, honey these are good!

I'm not sure how or why, but one day I woke up thinking about this recipe I wanted to try. If you could even call it a recipe — basically it's just a bunch of things I like on top of some carbs. Anyway, no idea where this idea came from; it must have been God or inception or a dream, but the important thing is that it met and exceeded all my expectations.

So we'll start at the basics. Crostini originated in Italian culture as an appetizer composed of toasted bread with toppings (read: the best appetizer there ever could be). So they're good, and they're easy. Italians often will make crostini with bruschetta on top, but here's my sweet and savory version.

- Bread, Sliced Thin
- Cream Cheese
- Prosciutto
- Basil
- Honey

Preheat oven to 450 and brush small pieces of bread with olive oil. Bake bread for about 5 minutes until golden. Apply a light layer of cream cheese on warm bread (get the whipped kind!), place thinly sliced prosciutto on bread, top with basil leaf and honey.

Now. Don't be fooled, the honey is an important ingredient here. It's what adds the sweet to this savory dish. That's why I'm pouring A TON on that front crostini; you know it tasted the best.

Make these for a late summer party, or cook 'em for yourself some Wednesday night just because you deserve party food too.

Let me know if you try these and/or share my love for sweet + savory!

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