Prosciutto Pepper & Cheese Crostini

Line a baking sheet with aluminum foil for easy cleanup and preheat your oven to 375°F. Slice baguettes into about 1/2-inch rounds. Over the summer, my husband and I pickled some cherry peppers from our garden in vinegar and spices. You can use any type of pickled pepper slices, whether jalapeño, pepperoncini, or even sliced dill or sweet pickles if you’re not a fan of chili peppers. There are plenty of varieties of marinated mozzarella balls; I used ones with chili peppers and garlic.

Arrange the baguette slices on the prepared baking sheet, brush them with extra virgin olive oil, and bake for about 10 minutes, or until the edges turn lightly golden.

Peel a large garlic clove and trim off one end to create a flat surface. While the baguette slices are still warm, gently rub the cut side of the garlic over each piece, letting the heat help release the oils so the tops become fully infused with fresh garlic flavor.

Cut the prosciutto into small, bite‑sized pieces, then gently arrange them over each toasted slice of bread, creating an even layer that covers the surface without overwhelming it. The warmth of the crostini will soften the prosciutto slightly, helping it meld beautifully with the other flavors.

If you’re using whole pickled peppers, slice them into thin rings so they add a bright pop of flavor without overwhelming the crostini. Cut the marinated mozzarella balls in half as well, giving you pieces that nestle neatly on top of the prosciutto.

Layer the sliced peppers and halved mozzarella over the prosciutto‑topped crostini, arranging them so each piece gets a balanced bite of both. I like to alternate or mix the peppers and mozzarella as I go—this little variation adds a pop of color and makes the presentation look lively and inviting on the platter. Finish the crostini by sprinkling them with finely chopped basil or parsley, adding a fresh burst of color and a bright herbal note that ties all the flavors together.

Enjoy!