Prosciutto, Basil and Parmesan Crostini

Proscuitto, Basil and Parmesan Crostini

Life right now is complicated. There is the finishing of school. The caring for the dog. The car that we have yet to buy. The mover we have yet to find. And an apartment that we need to rent out prior to June 1. The one thing that we have been able to check off is the apartment that we just signed a lease on last week. Sometimes all I am craving is something simple.

proscuitto for crostini

What can be more simple than delicious ingredients coming together to provide a tasty, yet understated few bites.

parm for crostini

Simplicity is underrated and undervalued. Take the time to enjoy the little things in life. A delicious bit of extra sauce. A glass of pink bubbles. The kindness in a hug. Being with friends. A perfect bite of sushi.

basil parm crostini

Prosciutto, Basil and Parmesan Crostini


1/4 pound of prosciutto
1 ounce of Parmesan cheese
1/4 cup of basil, chiffonade
4 slices of white bread (Italian loaf here)
salt and pepper
drizzle of olive oil


Drizzle some olive oil of the bread and toast until golden brown.

Layer the toast with the prosciutto, and season with salt and pepper. Top with basil brie, and some shaved Parmesan cheese.

Pear, Brie and Lemon Crostini

pear brie lemon 2.jpg

A taste of summer hit DC this weekend. With high temperatures topping the mid 80′s and decks dotted with sunbathers, I couldn’t help but get in the summery mood. E. and I took a break from the cross country planning, apartment showing, car buying hecticness and exhaustion that has recently overtaken our every thought to slow down a little. Continue reading

Stuffed Poblano Chilies

This is my first post as an occasional contributor to KitchenThymes and as with future offerings, this one reflects an element of my philosophy of cooking: recipes should be one’s own. This recipe allows for a great deal of flexibility in ingredients and depending upon your imagination can be served at any time of day: all you need are the chilies and the right amount of delicious stuffing.  It can easily be tailored to your tastes and dietary preferences and can become vegetarian or vegan (although the cheese binds the stuffing nicely).  What follows is the “core” recipe with ideas for substitutions and their preparation at the end. Continue reading