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Polenta Crostini With Ham & Wisconsin Asiago

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Ingredients
  Cured ham slices 9 (Thin Slices)
  Refrigerated polenta with sundried tomatoes 22 Ounce (2 Tubes, 11 Ounce Each)
  Asiago cheese 3 Ounce, shredded (3/4 Cup)
  Roma tomato 1 Large, seeded and chopped
  Pine nuts 2 Tablespoon, toasted and coarsely chopped
  Snipped basil/1/2 teaspoon dried basil 2 Tablespoon
  Sun dried tomato mayonnaise 2 Tablespoon
  Non-stick cooking spray 1 (As Needed)
Directions

Coat a baking sheet with nonstick cooking spray.
Slice each tube of polenta into 6 slices.
Arrange slices on baking sheet.
With a small spoon, scoop out shallow depression in each slice.
Spray slices light with nonstick cooking spray.
Bake for 20 minutes.
In a small bowl, combine Asiago cheese, Roma tomato, pine nuts, and basil.
Set aside.
Stack three slices of ham and cut into quarters, keeping stacks intact.
Repeat twice.
To assemble, spoon some of the cheese mixture into depressions in polenta slices.
Top each polenta slice with about 1/2 teaspoon of the tomato-flavored mayonnaise.
Add a stack of ham slice quarters to each polenta slice.
Top each with some of the remaining cheese mixture.
Return the crostini to oven and heat 2-3 minutes or until cheese is slightly melted.

Recipe Summary

Cuisine: 
Italian
Course: 
Breakfast
Method: 
Baked
Dish: 
Sandwich
Ingredient: 
Pork

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