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Rocket, Prosciutto And Peach Crostini

  • 10-15
Rocket, Prosciutto And Peach Crostini

The flavours of rocket, prosciutto and peach combine well with gutsy bubbles.


  • ½ sourdough baguette
  • ¼ cup chilli oil
  • 25 grams rocket leaves or 20 medium size leaves
  • 75 grams prosciutto, cut each piece in half lengthways
  • 2 ripe white peach or nectarines, sliced thinly
  • cracked pepper


  1. Thinly slice the sourdough baguette on a slight angle into 20 pieces. Lightly brush with chilli oil on both sides and place on an oven tray. Bake at 180°C for 12 minutes or until golden. Cool.
  2. Place a rocket leaf on each crostini, top with prosciutto which has been wrapped around a slice of peach or nectarine. Sprinkle with cracked pepper and serve immediately.

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