Polenta Crostini With Ham & Wisconsin Asiago
|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)|
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.
Stack three slices of ham and cut into quarters, keeping stacks intact.
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.