New way with papaya!

Did you know the versatile fruit can be used as a low-sugar crostini topper?

1 Peel and deseed 1 medium papaya. Cut into bite-size wedges. 2 Slice 1 wholegrain 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. 3 Spread each crostini with a little pesto, and top with papaya wedges, prosciutto ribbons and basil leaves, to serve. For more recipes, visit australianpapaya.com.au