Sunday, January 15, 2012

Crostini with Prosciutto, Cheese and Oven Roasted Tomatoes

Ingredients, Serves 6-8:
  • 12 slices of a french baguette slices on a diagonal, approximately 3/4" thick
  • 6 oz prosciutto
  • 12 slices of your favorite soft cheese.  I like Jarlsberg or Gruyere.
  • 6 plum tomatoes cut in half length-wise
  • 1/2 tablespoon garlic powder
  • 1/3 cup of fresh basil, slices thinly
  • 3 tablespoons extra virgin olive oil (EVO)
This is a great party hors d'oeuvre. It's rich and yet light and has a great presentation visual.

First you need to oven roast the plum tomatoes.  Pre-heat the oven to 250ºF.  Lay the tomatoes halves, cut side up) on a baking sheet, evenly spaced.  Place the baking sheet in the oven and roast them for 2 hours.  They should shrivel up and soften.  Take them out and let them cool.

Pre-heat the oven to 425ºF.  Lay out the slices of baguette on a cutting board and brush or spray some EVO on both sides.  If you have a oil spraying, that works the best.  If not, just use a food brush.  Evenly sprinkle the slices with the garlic powder.  Place the slices directly on the oven rack and bake for only 3-4 minutes.  Be careful and watch them so that they don't burn!  They should just turn golden.  When they do, take them out.

To assemble, put a slice of cheese on each baguette, followed but some prosciutto and then a roasted tomato.  Place on a serving plate and sprinkle the fresh basil over the slices.  Serve them up!


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