Mozzarella Beef Prosciutto Crostini

Last summer, my neighbor Marco brought these over when we were having an impromptu wine night on the back porch. The way the salty prosciutto played against that melted mozzarella made me pause mid conversation and ask for the recipe immediately.

I have made these for everything from book club to last minute dinner guests, and they disappear faster than anything else I serve. Something about that balsamic glaze finish makes people think you have been planning this for days.

Ingredients

• French baguette: Look for one with a really crackly crust and day old bread works beautifully here since it will get crispy in the oven
• Olive oil: A really good extra virgin one makes a difference since you will taste it on the finished bread
• Fresh mozzarella: Get the kind packed in water and slice it thick enough to melt but not so thick that it slides off
• Roast beef: Use the good deli sliced stuff, paper thin is ideal so it does not overpower everything else
• Prosciutto: Let it come to room temperature before serving and drape it loosely rather than folding it tight
• Fresh basil: Tear it by hand right before serving to release those aromatic oils
• Balsamic glaze: Store bought works perfectly or reduce balsamic vinegar with a little honey until syrupy

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper for easiest cleanup later.

Toast the bread:

Brush both sides of each baguette slice with olive oil and bake for 7 to 8 minutes, flipping once, until deep golden brown.

Add the cheese:

Place a mozzarella slice on each piece of toast and return to the oven for just 2 minutes until it starts to get soft and glossy.

Layer the meats:

Top each crostini with a fold or two of roast beef, then drape the prosciutto over the top while everything is still warm.

Finish and serve:

Scatter fresh torn basil over everything, drizzle generously with balsamic glaze, and grind fresh pepper right before people start grabbing them.

Save

These have become my go to when someone says they are stopping by and I need something that feels special but does not require me to actually cook anything complicated.

Making Ahead

You can toast the baguette slices up to a day in advance and store them in an airtight container. Just warm them for a couple minutes before adding the cheese and toppings.

Wine Pairing

A light Italian red like Chianti or even a dry rosé cuts through the rich meats and cheese perfectly. Something with good acidity balances the balsamic glaze.

Serving Suggestions

Arrange these on a wooden board or marble slab and let people help themselves. Something about serving them this way makes the whole experience feel more relaxed and convivial.

• Put the balsamic glaze in a small bowl with a spoon so guests can add more
• Have extra napkins ready because these can get a little messy
• Consider doubling the recipe because they go faster than you expect

Save

There is something deeply satisfying about serving food that looks impressive but came together almost effortlessly. These crostini have saved me more times than I can count.

Recipe Questions & Answers

→ Can I prepare these crostini ahead of time?

You can toast the baguette slices up to a day in advance. Store them in an airtight container at room temperature. Add the cheese, meats, and garnishes just before serving for the best texture and flavor.

→ What can I use instead of balsamic glaze?

Reduce balsamic vinegar in a saucepan over low heat until thickened, or substitute with a honey-mustard drizzle, fig jam, or pesto for different flavor profiles.

→ How do I prevent the bread from getting too hard?

Brush the slices lightly with olive oil and watch closely during baking. They should be golden and crisp but still have some give. Flip halfway through for even toasting.

→ Can I use different meats?

Yes, try substituting the roast beef with thinly sliced turkey, chicken, or salami. You can also add coppa or capicola for more variety in Italian cured meats.

→ What wine pairs well with these crostini?

Light Italian red wines like Chianti, Barbera, or Pinot Noir complement the salty meats and creamy cheese. A crisp Pinot Grigio or prosecco also works beautifully for a white wine option.

→ How many crostini per person should I plan?

Plan for 3-4 crostini per person as an appetizer. This recipe yields 16 pieces, which serves 4-6 guests depending on what else you're serving.