Papaw, Prosciutto & Pesto Crostini


Papaw, Prosciutto & Pesto Crostini

  • 1 whole grain baguette
  • 1 tbsp olive oil
  • 1/4 cup prepared pesto
  • 100 g thinly sliced prosciutto (cut in ribbons 1 medium papaw)
  • 1/4 cup basil leaves
  1. Peel and deseed the papaw. Cut into bite-size wedges.
  2. Slice the baguette into 1.5cm rounds and brush lightly with olive oil. Toast under griller or on a hot pan until just golden on both sides.
  3. Spread each crostini with a bit of pesto. Top with papaw, prosciutto ribbons and basil leaves to serve.

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