Prosciutto and Avocado Crostini

Baking prosciutto turns it crisp and crunchy, making it a perfect foil for buttery avocado and a thin slice of sharp cheese.

4 oz thinly sliced prosciutto, torn into 3” pieces
extra-virgin olive oil, for brushing
1 medium baguette, sliced into ¼” thick rounds
2 cloves garlic
2 firm, ripe Hass avocados, halved, pitted, and peeled
coarse sea salt
black pepper, freshly cracked
3 oz manchego cheese, thinly sliced

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). 

Arrange prosciutto in a single layer on 2 rimmed baking sheets. Brush with oil, and bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes; transfer to a plate.

Arrange baguette slices on a baking sheet. Brush generously with oil. Bake until light golden brown around edges, 8-9 minutes. Rub with cloves garlic.

Mash avocados with a fork. Season with salt and pepper. Spread avocado on baguette slices. Top each with a slice of cheese and a piece of prosciutto. Season with pepper.

Makes 10 servings.