This crunchy, sweet, and savory Sun-Dried Tomato and Mango Crostini is truly amazing! It's full of flavor! Savor the first bite, and really taste all the flavors. So scrumptious! It's perfect for a light appetizer or as part of a party spread.
Preheat oven to 375°F and line a baking sheet with parchment paper.
Use a sharp knife to cut the baguette on a slight diagonal (about 1/2" thick).
Combine 4 tablespoons of extra virgin olive oil and 2 crushed garlic cloves in a small mixing bowl, mix well, and brush each slice with the olive oil and garlic mixture.
Place the baguette slices on the parchment paper-lined baking sheet and bake for about 3 minutes. For more crispy crostini, bake for up to 5 minutes.
While the baguette is in the oven, chop 1 ripe mango, 4 ounces of sun-dried tomatoes (drained from the oil), 10 fresh basil leaves, and 5 prosciutto slices. Transfer the chopped ingredients into a medium-size mixing bowl. Drizzle with 1 teaspoon of honey and 1 teaspoon of balsamic vinegar. Mix well to combine.
Take the crostini out of the oven and allow them to cool (about 2-3 minutes).
Distribute the mango and prosciutto mixture evenly over the crostini. Top with crumbled feta.
Notes
Choose a ripe mango with a sweet aroma. The mango should yield slightly to gentle pressure when squeezed. An overly ripe mango can be too mushy.
Aim for uniform sizing when slicing the baguette or French bread to ensure even toasting.
Serve the crostini as soon as possible after assembly to maintain the freshness of the ingredients and the crunch of the bread.
Serve the crostini at room temperature to allow the flavors to meld. Cold ingredients straight from the fridge may dull the overall taste.