Recipe

Provolone and Prosciutto Crostini

Name: Provolone and Prosciutto Crostini
Yield: 8
Ingredients: 1 loaf Baguette (sliced into 1/4-inch pieces); 2 tbsp Olive oil; Salt and pepper (to taste); 4 oz 43% Lower Sodium Provolone Cheese (about 1/4 oz per crostini); 0.25 cup Real Mayonnaise; 0.25 cup Fig jam; 1 Pear (sliced thin); 8 oz Prosciutto (sliced thin)

Elevate any gathering with these elegant, bite-sized crostini featuring Boar's Head_® Prosciutto, Boar's Head_® 43% Lower Sodium Provolone Cheese, crisp pears, and a sweet-savory fig spread. The result is a beautifully balanced appetizer that feels at home on a holiday platter or at any special occasion.

Serves

A platter showcasing a variety of Boar's Head ham and cheese crostini, ready for guests to enjoy.

Serves

Ingredients

1loaf

Baguette, sliced into 1/4-inch pieces

2tbsp

Olive oil

Salt and pepper, to taste

4oz

43% Lower Sodium Provolone Cheese, about 1/4 oz per crostini

¼cup

Real Mayonnaise

¼cup

Fig jam

Pear, sliced thin

8oz

Prosciutto, sliced thin

Instructions

01Set your oven broiler to low and allow it to preheat.
02Cut the baguette into 1/4-inch thick slices and arrange them in a single layer on a baking sheet.
03Drizzle the baguette slices with olive oil and lightly season with salt and pepper.
04To create the fig aioli, stir together Boar's Head_® Real Mayonnaise and fig jam until smooth.
05Add a spoonful of fig aioli to each baguette, then follow with a slice of pear.
06Top each baguette slice with a piece of Boar's Head_® 43% Lower Sodium Provolone Cheese.
07Place the baking sheet under the broiler and toast for about 3 minutes, until the edges are golden and the cheese starts to brown. Remove from the oven and let cool slightly.
08Fold or flower a piece of Boar's Head_® Prosciutto on top.
09Arrange on a serving platter and enjoy.