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
- Peel and deseed the papaw. Cut into bite-size wedges.
- 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.
- Spread each crostini with a bit of pesto. Top with papaw, prosciutto ribbons and basil leaves to serve.
