Ingredients:

• 1 baguette, sliced into ½-inch rounds (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, precise cuts.
3. Arrange the baguette slices in a single layer on a baking sheet.
4. Lightly brush each slice with Fiorfiore Extra Virgin Olive Oil flavored with rosemary.
5. Toast in the oven for 8–10 minutes, flipping halfway through, until golden and crisp.
6. While the bread is toasting, separate the slices of Fiorfiore Prosciutto and tear them into pieces slightly smaller than the baguette slices.
7. Once toasted, remove the baguette slices from the oven and let them cool slightly.
8. Place a piece of Prosciutto on each slice, folding it for a layered, elegant presentation.
9. Drizzle a small amount of rosemary-flavored olive oil over each crostini for an extra burst of flavor.
10. Serve immediately while the bread is crisp and the Prosciutto is at room temperature.