Salty prosciutto, crisp apple, and creamy, rich Cambozola blend in perfection atop chewy, slightly crunchy bread in these Apple & Cambozola Crostini.
This California girl isn’t complaining, mind you. I hated the drought as much as anyone.
It’s just that we can’t fit many people in our tiny house. We need warm, dry weather in order to invite more than a couple of extra people over for dinner.
Our style of entertaining typically involves kids running around playing hide and seek while adults chat, snack, and sip until it’s time to start grilling dinner.
Since I’d much rather relax and enjoy the party, I love easy appetizers, and these Apple & Cambozola Crostini totally fit the bill.
Check out how easily they come together: brush slices of baguette with olive oil, toast or grill, spread Cambozola on the bread, and top with prosciutto-wrapped apple slices. Set them on a platter, and you’re good to go!
If you want, snip some fresh herbs over the top for extra flavor and color. I used parsley and chives, but any fresh herbs will do.
Cambozola combines a brie-like creaminess with the strong, sharp flavor of blue cheese. It’s milder than blue cheese and much easier to spread.
We buy Cambozola in large quantities because my younger daughter Tessa is unaccountably obsessed with it. I pack Cambozola sandwich in her lunchbox nearly every day.
That’s not enough for her, either. She also asks me to spread Cambozola on French bread as an after school snack.
One afternoon, I was slicing an apple, too, and I suggested that she try it on top of her bread and cheese.
I couldn’t resist eating a slice myself. As I nibbled, I dug in the fridge and crossed my fingers that we had some prosciutto for my second slice.
The apple’s tart sweetness brings out the flavor of the strong, edgy cheese. Salty prosciutto and chewy bread add to the already awesome flavors and textures in this small snack.
While this appetizer is simple to prepare, it feels much fancier than our usual standard of chips, salsa, and guacamole.
You can pre-wrap the apple slices with prosciutto and keep them in the refrigerator until right before you’re ready to top your crostini if you’re feeling super organized. Rubbing both sides of the apple slices with half a lemon will keep the apple from browning in the meantime.
Despite their petite size, these little toasts burst with flavors and textures. Salty prosciutto, crisp apple, and creamy, rich Cambozola blend in perfection atop the chewy, slightly crunchy bread.
Enjoy outdoors with good friends and wine. Cheers!
- 2 tablespoons olive oil
- 1 large clove garlic, smashed
- ½ baguette (about 10-11 inches)
- ½ of a tart, sweet apple sliced into 12 thin wedges
- ½ lemon (optional)
- 6 slices prosciutto, sliced or torn in half lengthwise
- 3 ounces Cambozola
- fresh herbs, for garnish
- Turn on broiler or preheat grill. Combine olive oil and garlic in a small bowl and stir to combine. If desired, rub the apple slices with half a lemon to prevent browning. Wrap apple slices with prosciutto. If preparing ahead of time, refrigerate until ready to use.
- Working at an angle, cut 12 slices of baguette between ¼ and ½-inch thick. Brush slices with garlic-olive oil mixture. Broil or grill for a few minutes until lightly toasted.
- Spread a thin layer of cheese on the toasted bread. Top with prosciutto-wrapped apple slices. Using kitchen shears, snip herbs over the top and serve.