Prosciutto Apple Crostini (Paleo)
Marla Sarris

Prosciutto Apple Paleo Crostini

Prepare this Prosciutto Apple Paleo Crostini as an appetizer for your next Paleo get-together.


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.


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.

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Prosciutto Apple Paleo 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

  1. You’ll want to prepare the Paleo bread ahead of time. I used this recipe.
  2. Preheat oven to 350°F.
  3. Follow steps 1-5 here to make the pesto.
  4. Cut each piece of bread in half. Lay bread on a piece of parchment paper on a rimmed baking sheet.
  5. Bake in oven for 7-12 minutes, or until crisp but not burnt.
  6. Clean and slice the apple very thin.
  7. Remove the bread from the oven and let cool for 3-5 minutes.
  8. Spread the pesto on top of the bread, layer with a thin slice of apple, top with a torn slice of prosciutto and serve.
  9. Enjoy! :)

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