Ingredients:

• 1 baguette, sliced into ½-inch rounds (yields about 20 slices)
• 1 pack Fiorfiore Prosciutto Italiano (3 oz, thinly sliced)
• 3–4 tbsp Fiorfiore Extra Virgin Olive Oil flavored with rosemary

Instructions:

1. Preheat your oven to 375°F.
2. Slice the baguette into even ½-inch rounds using a serrated knife for clean cuts.
3. Arrange the slices in a single layer on a baking sheet.
4. Lightly brush each baguette slice with Fiorfiore Extra Virgin Olive Oil flavored with rosemary.
5. Place the baking sheet in the oven and toast the baguette slices for 8–10 minutes, flipping halfway through, until they are golden and crisp.
6. While the bread is toasting, gently separate the slices of Fiorfiore Prosciutto. Tear them into pieces slightly smaller than the baguette slices, so they fit neatly on top.
7. Once the baguette slices are toasted, remove them from the oven and let them cool slightly.
8. Place a piece of Prosciutto on each slice, folding it if necessary to create a layered, elegant look.
9. Drizzle a small amount of the rosemary-flavored olive oil over each assembled crostini for an extra burst of flavor.
10. Serve immediately while the bread is still crisp and the Prosciutto at room temperature.