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Central Market: 20th Anniversary Cookbook

Proscuitto and Piave Crostini with Acacia Honey


  • Rosemary Garnish
  • 4 fresh rosemary sprigs, each about 3 inches in length
  • 1 to 2 cups olive oil



  • 12 slices ciabatta, each 1 inch thick
  • Olive oil
  • 1/3 pound (½ ounce per serving) Piave cheese
  • 1/3 pound prosciutto de Parma, thinly sliced
  • 5 ounces acacia honey



Preheat oven to 350 degrees. To pan-fry rosemary sprigs, separate each of four sprigs into 3 sections so that you have 12 total sprigs. Pour oil into a small heavy saucepan to a depth of about 1 inch. Heat oil over medium heat to 350 degrees. Add rosemary sprigs to oil and fry until crisp and bright green, about 10 to 15 seconds. Transfer to a plate lined with paper towels and season lightly with kosher salt. Brush ciabatta with olive oil and toast on both sides in oven. Place cheese on top of toasted bread slices and warm in oven 2 to 3 minutes. Remove from oven and top each slice of bread with 1 slice of prosciutto. Drizzle crostini with honey and garnish with the pan-fried rosemary sprigs.

Food for thought:

Because of Acacia honey’s mild, lightly floral flavor and the ease with which it mixes into batters and sauces, it is a favorite honey for cooking.

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