17 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 5
  • 2 Rating Star 2
  • 3 Rating Star 2

This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.

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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.

  • Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.

  • Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

Nutrition Facts

496.46 calories; 17.18 g protein; 44.67 g carbohydrates; 28.47 g fat; 58.03 mg cholesterol; 949.12 mg sodium.Full Nutrition


Reviews (14)

Read All Reviews

Most helpful positive review

01/25/2004
Loved this! So quick and easy. I used salted butter and will change this the next time to unsalted because it was a little salty because of the butter proscuitto and parmasan. I think the next time I will also add a little sage...It compliments proscuitto very well.
(40)

Most helpful critical review

01/25/2004
I think I would prefer this with Pancetta instead of prosciutto.
(7)
17 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 5
  • 2 Rating Star 2
  • 3 Rating Star 2
01/25/2004
Loved this! So quick and easy. I used salted butter and will change this the next time to unsalted because it was a little salty because of the butter proscuitto and parmasan. I think the next time I will also add a little sage...It compliments proscuitto very well.
(40)
01/10/2005
Wow! This was excellent. I did change it a little....I brushed a very small amount of olive oil on the slices of break and grilled them on my "George Foreman grill" then took a raw clove of garlic and rubbed it on each slice of bread. I also added chopped sundried tomatoes to the mixture. It was delicious.
(17)
11/06/2006
Very Good! I took the advice of another reviewer and added diced sun dried tomatoes. I also brushed the bread with garlic oil before browning.
(14)
08/15/2005
A big hit...I didn't have pine nuts but sauteed some diced portabello mushrooms with a little onion in olive oil added the diced proscuitto at the end then mixed in parmesan and just enough softened butter to hold it together. Spread on slices of french bread and toasted in the toaster oven. It was delicious and a nice change from tomato bruschetta.
(10)
08/26/2004
This is a really good recipe. I made this for a "Tea". I set out butter the night before to make sure it was soft but when I got up the next morning I realized some of the butter was salted and some was unsalted. It was still very good and disappeared very quickly! I found I didn't need as many pine nuts as the recipe called for.
(10)
01/02/2005
Great recipe! These were the hit of a recent party - everyone loved them. They are very easy to make and for a party you can mix the butter parmesan and prosciutto ahead and refrigerate it until your guests arrive then microwave the mixture for 30 seconds to soften and spread on crostinis and pop under the broiler for a few minutes to heat. This worked great as they can be made in batches and served warm. I don't like tomato bruschetta so this was a welcome alternative. As my dad said you can't eat just one!
(10)
12/30/2009
These were pretty good everyone enjoyed them.
(9)
01/25/2004
This looked delicious and sounded delicious but it just didn't taste delicious. It just didn't have any zing.
(8)
01/25/2004
Everytime I make this it gets gobbled up. Now it's at the point where people request I bring it to parties. Very tasty!
(8)