Prosciutto, Butter, And Radish Crostini
- 8 (1/2-inch-thick) slices baguette
- 4 radishes, thinly sliced
- 4 teaspoons extra-virgin olive oil
- 1/2 teaspoon flaky sea salt
- Unsalted butter for spreading
- 4 thin slices of prosciutto (or other dry cured ham), cut in half
- Freshly ground black pepper
- 1. Preheat the broiler. Place bread slices on a baking sheet and toast the bread on one side until pale golden around the edges, 30 seconds. Transfer to a wire rack and allow toast to cool.
- 2. Meanwhile toss radishes with olive oil and salt. Spread a thin layer of butter on top of the toast slices, then place the prosciutto pieces over the buttered bread, and top with the radishes. Finish with freshly ground black pepper.
baguette, radishes, extravirgin olive oil, flaky sea salt, butter, thin slices, freshly ground black pepper
Taken from www.epicurious.com/recipes/member/views/prosciutto-butter-and-radish-crostini-50138642 (may not work)