Mozzarella and speck crostini

Mozarella and speck crostini

Photograph by Adeline Borra

There’s hardly a better snack than a toasted crostini topped with smoky Italian ham, melted mozzarella, a drizzle of good olive oil, and some basil. It’s my kind of grown up “grilled cheese.” Pop open a crisp, refreshing white wine from Italy’s Friulli region and call it a day.

Ingredients for 6 crostini

6 slices of ciabatta bread or Tuscan round bread
1 large garlic clove, cut in half
6 sliced speck or prosciutto ham, torn
6 slices of fresh mozzarella
About 10 fresh basil leaves
Good extra virgin olive oil 


Preheat the oven to broil.

Toast bread in a skillet with butter for 2 minutes, until golden on one side. Place bread toast-side up on a platter and immediately rub with the cut side of the garlic clove. For a really garlicky flavor, rub harder. Drizzle a tablespoon of olive oil over each slice.

Place the torn prosciutto or speck over the toasted side of the bread and top with mozzarella. Return the bread to the oven and cook for 1 to 2 minutes, just long enough to melt the cheese. Drizzle with a little more olive oil, sprinkle with

About Adeline: Adeline Borra is private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more on her website,