If you haven’t already noticed, I love cooking.
And I love photography too.
What does that mean? Well sometimes you’ll just see Paleo Porn here.
I served these little guys with some leftover pork chops topped with Sofrito. I drizzled some asparagus, green beans and fresh peppers from Jeff’s mom’s garden with balsamic vinegar, topped it all with some crushed garlic and roasted them for a side.
I was (in)SPYR’d by the crostini I made when we were in Tuscany a few years back. Since I made Paleo bread this week, I figured why not try to use it in as many different ways as possible.
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One more thing (and this totally has nothing to do with this meal) but earlier in the day at my Not-a-CrossFit class I did not one, not two but A BUNCH of double unders! (I was ecstatic about that, especially since when I tried it back in January I could barely do one!)
If you don’t know what a double under is, check out this video for a visual explanation.
Prosciutto Apple Crostini
Ingredients
- 1/2 cup pesto
- 4-6 slices paleo bread
- 1 green apple, thinly sliced
- 2-4 slices prosciutto, torn
Directions Makes 2-4 servings
- Preheat oven to 350°F.
- Follow steps 1-5 here to make the pesto.
- Cut each piece of bread in half. Lay bread on a piece of parchment paper on a rimmed baking sheet.
- Bake in oven for 7-12 minutes, or until crisp but not burnt.
- Clean and slice the apple very thin.
- Remove the bread from the oven and let cool for 3-5 minutes.
- Spread the pesto on top of the bread, layer with a thin slice of apple, top with a torn slice of prosciutto and serve.
- Enjoy! :)
Watched the CrossFit Double Unders. I’m going to try it! Thanks!
Awesome! :)