Red Papaya, Prosciutto & Pesto Crostini


Recipe and image courtesy of Australian Papaya


  • 1 whole grain baguette

  • 1 tbsp olive oil

  • ¼ cup prepared pesto

  • 100g thinly sliced prosciutto, cut in ribbons

  • 1 medium red papaya

  • ¼ cup basil leaves


  • Peel and deseed the red papaya. Cut into bite-size wedges.

  • Slice the baguette into 1.5cm rounds and brush lightly with olive oil. Toast under griller or on a hot pan until just golden on both sides.

  • Spread each crostini with a bit of pesto. Top with red papaya, prosciutto ribbons and basil leaves to serve.

Makes 22