Prosciutto and Cucumber Crostini with Arugula Mustard

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 16 crostini
  • Nutrition Info
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2 cups baby arugula

1/4 teaspoon salt 

1 clove garlic 

1/3 cup whole-grain mustard 

3 tablespoons maple syrup 


1 baguette

1/4 cup olive oil 

1/2 teaspoon salt 

1/2 English cucumber, thinly sliced into ribbons with a vegetable peeler 

4 ounces prosciutto, thinly sliced, halved lengthwise


  1. Preheat the broiler to high.
  2. For the mustard: Place the arugula, salt and garlic in a food processor. Pulse until finely chopped. Add the mustard and maple syrup and puree until smooth. Transfer to a container and refrigerate until ready to use. (The mustard can be made up to 2 days in advance.)
  3. For the crostini: Slice the baguette on a steep bias into 1/4-inch slices; it should yield about 18 to 20 slices. Brush each slice with some of the olive oil and place on a baking sheet. Sprinkle with the salt and broil until golden brown and crunchy, 5 to 6 minutes. Set aside to cool.
  4. To assemble, spread 1/ 2 teaspoon of the arugula mustard onto each crostini. Top with a ribbon of cucumber and a piece of prosciutto, folded into a ribbon-like shape. Serve.
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