Name: Tomato Crostini with Pesto and Prosciutto - Appetizer Recipes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 baguette, sliced into ½ inch slices; 2 tbsp olive oil; 1 cup ricotta cheese; 1 cup cherry tomatoes, halved; ½ cup fresh basil pesto; 6 slices prosciutto; Salt and black pepper, to taste

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I’ve always believed that the best appetizer recipes are the ones that don’t just look good, but also invite people to gather around the table before the main meal. That’s what these tomato crostini with pesto and prosciutto do for me. They’re crisp, flavorful, and make any evening feel a bit more special. When I make these, I love the contrast of the warm toasted bread against the cool ricotta, the fresh burst of tomatoes, and that punchy basil pesto. And yes, I’m guilty of snacking on a slice or two before serving because resisting that smell coming out of the oven feels impossible. If you’ve ever tried whipping up a pesto basil recipe, you know how intoxicating that aroma can be. These little bites are a reminder that crostini recipes don’t need to be complicated. Whether you’re using a fresh basil pesto recipe, experimenting with a pesto recipe with walnuts basil, or just exploring other recipes with basil, these crostini will always find a way to impress. And if you really want to show off, fold a slice of prosciutto into a rose on top. Trust me, your guests will think you’ve got a secret catering gig.

1) Key Takeaways
2) Easy Tomato Crostini with Pesto and Prosciutto Recipe
3) Ingredients for Tomato Crostini with Pesto and Prosciutto
4) How to Make Tomato Crostini with Pesto and Prosciutto
5) Tips for Making Tomato Crostini with Pesto and Prosciutto
6) Making Tomato Crostini with Pesto and Prosciutto Ahead of Time
7) Storing Leftover Tomato Crostini with Pesto and Prosciutto
8) Try these Appetizers next!
9) Tomato Crostini with Pesto and Prosciutto
10) Nutrition

1) Key Takeaways

This recipe turns a baguette, tomatoes, ricotta, and prosciutto into something impressive.
It is quick, with only 20 minutes from start to finish.
The mix of warm toasted bread, creamy cheese, fresh tomato, and basil pesto creates balance.
It works for gatherings, date nights, or when you crave a snack that feels special.

2) Easy Tomato Crostini with Pesto and Prosciutto Recipe

I often think about how appetizer recipes set the tone for an evening. When people arrive, hungry and curious, the first thing they eat matters. This tomato crostini with pesto and prosciutto does that job without stress. It looks elegant but feels easy enough for a weeknight.

The crunch of toasted bread makes the base, while ricotta gives creaminess. The tomatoes bring freshness, and the basil pesto delivers depth. Then prosciutto finishes it with a salty bite. Together, they remind me why I keep baguettes in the freezer for moments when guests show up unplanned.

You can swap the pesto for a pesto basil recipe you love, or even try a pesto recipe with walnuts basil. These small tweaks let you create different crostini recipes without much effort. It is about gathering people around a platter that disappears quicker than you expect.

3) Ingredients for Tomato Crostini with Pesto and Prosciutto

Baguette: I slice mine into half-inch pieces. The bread toasts quickly and holds toppings well. Fresh is best, but day-old bread works too when toasted right.

Olive Oil: Brushing each slice with olive oil helps the bread turn golden in the oven. It adds flavor while keeping the edges crisp.

Ricotta Cheese: This creamy base balances the crunchy bread. I love how it softens each bite and blends with the tomatoes.

Cherry Tomatoes: Halved and juicy, they bring freshness and a burst of color. I use ripe ones because flavor matters in such simple recipes with basil.

Basil Pesto: I usually make a fresh basil pesto recipe at home, but store-bought works. It layers richness into each crostini.

Prosciutto: Folded or torn, it adds saltiness and makes the crostini feel special. I sometimes shape it into little roses for fun.

Salt and Black Pepper: A light touch at the end pulls everything together. It keeps flavors balanced without overpowering.

4) How to Make Tomato Crostini with Pesto and Prosciutto

Step 1. Preheat your oven to 375°F. Lay the baguette slices on a baking sheet. Brush each one with olive oil until it glistens.

Step 2. Bake the slices for about 8 to 10 minutes. Watch them closely. You want golden edges and a crisp bite, not overdone crunch.

Step 3. Spread ricotta on each warm slice. The warmth softens the cheese and helps it settle into the bread.

Step 4. Add tomato halves on top of the ricotta. Place them cut side up to hold their juices.

Step 5. Spoon a small amount of basil pesto onto each piece. Whether it is a pesto basil recipe or a pesto recipe with walnuts basil, both work.

Step 6. Fold or tear prosciutto. Arrange it gently on top. For a touch of creativity, shape it into roses.

Step 7. Sprinkle with salt and pepper. Serve right away while the bread still has its crunch.

5) Tips for Making Tomato Crostini with Pesto and Prosciutto

One trick I use is toasting the bread just before serving. If toasted too early, the slices lose their crunch. Timing keeps them perfect.

Play with the pesto. A fresh basil pesto recipe offers a classic taste, but you can experiment with recipes with basil that mix in nuts or different herbs. The flavors shift slightly and keep the crostini exciting.

Do not skip the seasoning. Even with flavorful toppings, a pinch of salt and pepper at the end makes every bite balanced. Small steps like this turn good appetizer recipes into great ones.

6) Making Tomato Crostini with Pesto and Prosciutto Ahead of Time

I sometimes prepare the toppings ahead. The ricotta can be whisked smooth and stored in the fridge. The tomatoes can be sliced earlier in the day. Doing this cuts down prep when guests arrive.

The bread should be toasted just before serving, though. It holds crispness best that way. If I toast it earlier, I keep it in a sealed container, but I prefer fresh crunch.

The prosciutto and pesto sit well in the fridge. Having them ready helps me serve these crostini fast. Planning a little makes it feel effortless when it matters.

7) Storing Leftover Tomato Crostini with Pesto and Prosciutto

Leftovers are rare, but when they happen, I separate the parts. The bread stays in an airtight container at room temperature. It keeps crispness for a day.

The ricotta and pesto stay chilled in jars for a couple of days. Tomatoes, once cut, soften fast, so I use them within a day. Prosciutto holds well for up to two days when wrapped tightly.

When reheating, I re-toast the bread lightly, then add toppings fresh. It keeps texture close to how it was first served. Storing well means enjoying appetizer recipes like this more than once.

8) Try these Appetizers next!

9) Tomato Crostini with Pesto and Prosciutto