1 whole grain baguette

1 tbsp olive oil

1/4 cup prepared pesto

100g thinly sliced prosciutto, cut in ribbons

1 medium papaw

1/4 cup basil leaves


Peel and deseed the papaw. Cut into bite-size wedges.

Slice the baguette into 1.5cm rounds and brush lightly with olive oil. Toast under griller or on a hot pan until just golden on both sides.

Spread each crostini with a bit of pesto. Top with papaw, prosciutto ribbons and basil leaves to serve.