If you’re like me, the second it hits over 50 degrees in Chicago, I’m itching to be outside. Luckily, this Saturday proved to be a perfect day to dust off our deck and enjoy a late lunch. #ChefAdrian knew exactly how to prepare, making the most delicious Crostini de Prosciutto. Perfect for two or keep this recipe in your back pocket for the next time you host a little get together.

Serves up to 4, 3 costini’s per person


  • 1 sour dough or country style load of bread, sliced
  • 1/2 pound of quality prosciutto de parma
  • 1 container of mozzarella di bufala or any fresh mozzarella
  • 1 vine-ripe tomato
  • 1 small bag of baby arugula
  • 1 quarter of red onion, shaved thin
  • 1/4 cup of extra virgin olive oil
  • 1 small bottle of balsamic glaze
  • Sprinkle of salt, pepper and red chili flakes to taste


  1. Toast/Grill sliced bread
  2. Lay out pieces of bread on presentation plate
  3. On a cutting board slice: tomato, mozzarella and red onion
  4. Season with salt and pepper
  5. Begin assembling ingredients, from bread upward: 2-3 slices of red onion, 2-3 pieces of mozzarella, 3-4 baby arugula leaves and 2 slices of tomato
  6. Upon completion, drizzle extra virgin olive oil over all crostinis
  7. Fold 3-4 slinks of prosciutto de parma
  8. Drizzle balsamic glaze
  9. Sprinkle red chili flakes

crostini 2

Best served with your favorite chilled white wine (we prefer Hess Chardonnay) and enjoyed al fresco style.