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Prosciutto Crostini

  • Yield: 10 to 12


  • 3 tablespoons olive oil
  • 1 French baguette, sliced on the bias into 3-inch-long slices
  • Salt and freshly ground black pepper
  • 1/2 cup grated fontina cheese
  • 1/4 pound thinly sliced Prosciutto, cut into strips
  • 1 tablespoon microgreens or baby herbs


  • Preheat oven to 350 degrees.
  • In a mixing bowl, drizzle olive oil on bread slices, coating each side completely. Season bread with salt and pepper. Place bread on a baking sheet, top with fontina cheese, and bake until cheese has melted slightly, 6 to 8 minutes. Remove croutons from oven and place on a large platter. Top with strips of Prosciutto and garnish with greens. Serve immediately.