Two Kinds of Crostini: Blue Cheese Prosciutto and Sun-dried Tomato Basil

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Here’s lovely recipe adapted from a Project for Awesome perk, where we had a live YouTube gathering with John and Sarah Green. We made cocktails and mocktails along with these yummy appetizers. I have made them a couple times so far and they have been wonderful to share.

They are a perfectly to make appetizer for entertaining a large crowd or as an individual snack.

Caramelizing the onion makes for a delightful gourmet treat. Both are quite balanced. The Blue Cheese Prosciutto with it’s pungent, full rich flavor and Sun-dried Tomato Basil, a tangy, yet sweet and aromatic presentation.

Both types are delicious with a cocktail or glass of chilled white wine.

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Two Kinds of Crostini: Blue Cheese Prosciutto and Sun-dried Tomato Basil | Erica Robbin

  • Servings: 18-24 pieces
  • Difficulty: Easy
  • Print

Perfect as an individual snack or for parties.

Easy, delicious, and quite addicting.


Credit: ericarobbin.com

Two Kinds of Crostini: Blue Cheese Prosciutto and Sun-dried Tomato Basil

  • 1-2 loaves of baguette sliced pretty in diagonal cut or 18-24 firm, toast type crackers
  • Olive oil for toasting the baguette slices or cracker toasts, as well as drizzle for caramelizing onion
  • Small red onion, diced or very thin, small half rounds/rainbow cut
  • 6-8 ounces of blue cheese, any type, can be a variety of gorgonzola or Roquefort, Roquefort is more moist and holds together nicely
  • 6-8 ounces of goat cheese, any type
  • 3-6 ounces sliced prosciutto
  • 7-9 ounce jar of sun-dried tomatoes in olive oil
  • 1 bunch fresh basil, torn or thinly sliced
  • Drizzle of balsamic vinegar
  • Sea salt flakes and pepper to taste and for pretty

Two Kinds of Crostini: Blue Cheese Prosciutto and Sun-dried Tomato Basil

  1. Brush bread or toast cracker with olive oil on one side.
  2. Lightly toast oiled halves over medium-high heat. Set aside.
  3. Cook diced/sliced onion in olive oil for about 5 minutes on medium-high heat just until caramelized brown.
  4. For Blue Cheese Prosciutto layer on toasts: Blue cheese, onion, prosciutto.
  5. For Sun-dried Tomato Basil layer on toasts: Goat cheese, onion, tomatoes, basil, balsamic drizzle .
  6. Finish with cracked pepper sprinkled on both and just a very light sprinkle of sea salt over the Sun-dried Tomato Basil crostinis.
  7. Enjoy immediately or store in refrigerator until ready to serve.

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