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proscuitto_cucumber_crostini Sometimes when you feel like eating a huge crostini with delicious cheese and charcuterie (maybe like this one we made not too long ago) you have to be a good person with good self control and maybe not eat the bread because you know swimsuit season is coming up or whatever. Or maybe you’re just watching your carbs so you can ice cream every night. I get it. Either way we made these Prosciutto Topped Cucumber Crostini for you, and they are delicious.
♥ Teri

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Prosciutto Topped Cucumber Crostini
Makes 6 to 8

2 hothouse cucumbers, sliced in have, crosswise, then sliced into 1/2” inch strips lengthwise
12 strips thinly sliced prosciutto, halved
6 strawberries, hulled and thinly sliced
8 to 10 blackberries
4 ounces crème fraiche
crushed almonds
poppy seeds

1. Place each piece of sliced cucumber onto a platter and top each with some prosciutto, sliced strawberries and blackberries.
2. Top each crostini with a couple dollops (or pipes) of crème fraiche (using a star tip or a round tip).
3. Finish each ‘crostini’ with poppy seeds and almonds. Serve immediately.

 /   /   /  1 Comment
  1. Rachel Not Specified Not Specified

    What a great idea. It’s along the lines of making avocado toast with sweet potato slices. How much more prosciutto can I put away if it’s on top of a cucumber and not on bread?

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