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Prosciutto Crostini

  • Apr 14
  • 1 min read

Carbonara vibes, no pasta required. These Prosciutto Crostini are rich, salty, and completely addictive. Crispy bread, crunchy prosciutto and a slow-cooked egg yolk that eats just like a carbonara sauce.


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🛒 INGREDIENTS

For the crostini base:

  • Slices of good-quality bread

  • Olive oil

  • Sea salt


For the carbonara-style topping:

  • D'Orsogna Prosciutto

  • Egg yolks

  • Olive oil for cooking the yolks

  • LOTS of freshly grated Parmesan

  • Cracked black pepper


👩‍🍳 METHOD

  1. Toast the bread: Drizzle bread with olive oil and sprinkle with salt. Toast in the oven until golden, but still slightly soft in the middle.

  2. Crisp the prosciutto: Bake the prosciutto in the oven until crispy. You want it dry and crunchy.

  3. Slow cook the yolks: Separate egg yolks and place them submerged in olive oil in an ovenproof dish. Set that dish inside another dish filled with water. Cook at 80 °C for 45 minutes to 1 hour. The outside should be set, but the yolk still jiggles like a soft water balloon.

  4. Assemble the crostini: Spread the egg yolk onto the toast, top with crispy prosciutto, finish with LOTS of Parmesan and plenty of black pepper. Pepper is crucial for that true carbonara flavour.

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