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.