Wednesday, December 31, 2008

Prosciutto & Blue Cheese Crostini

This is a quick that is ideal for the holiday season. It is an adaptation of a Spanish recipe which uses Serrano Ham and not , however, the two can be substituted with equally good results. Prosciutto is generally easier to find in supermarkets and specialty food stores, so I have used that. Also, the blue cheese used in the original recipe is Spanish Cabrales, however, any robust blue cheese can be used such as Gorgonzola, or Roquefort.

  • 1/2 cup (4 ounces) blue cheese, such as Cabrales, Gorgonzola, or Roquefort, at room temperature
  • 1/2 cup (4 ounces) cream cheese at room temperature
  • 1/4 cup hard apple cider, plus more as needed
  • 1 teaspoon fresh lemon juice
  • 1 sweet baguette
  • 1/4 cup extra-virgin olive oil
  • 15 thin slices (about 6 ounces) Prosciutto
  • Sprig of rosemary for garnish
  1. Preheat the broiler.
  2. In a small bowl, combine the blue cheese, cream cheese, 1/4 cup apple cider, and lemon juice.
  3. Using a fork, mix and mash until a spreadable paste forms, adding more cider if necessary.
  4. Cut the bread into 1/4-inch thick diagonal slices and arrange on a baking sheet.
  5. Place under the broiler and toast until golden.
  6. Lightly brush the toast on one side with olive oil.
  7. Spread the cheese mixture on the olive oil-side of the toasts.
  8. Cut each slice of ham in half lengthwise.
  9. Roll the slices into spirals and place 1 on each of the toasts.
  10. Garnish with tiny piece of rosemary.
This, and other great holiday recipe ideas, can be found the in the book Everyday Celebrations by Donata Maggipinto.

1 comment:

Lys said...

That looks really good!