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 (about 1/2 oz per crostini)

Elevate any gathering with these elegant, bite-sized crostini featuring Boar's Head_® Prosciutto di Parma, Boar's Head_® Picante 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.

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, about 1/2 oz per crostini

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.
04Place a thin slice of Boar's Head_® Provolone Cheese on each baguette slice.
05Place the baking sheet under the broiler and toast for about 3 minutes, or until the edges are golden and the cheese just begins to brown. Remove from the oven and let cool slightly.
06In a small bowl, stir together Boar's Head_® Real Mayonnaise and fig jam until smooth and well combined.
07Place one thin slice of pear on each warm baguette slice.
08Spoon or drizzle a small amount of the fig aioli over the pears on each crostini.
09Gently fold or “flower” a piece of Boar's Head_® Prosciutto di Parma on top of the fig aioli for each crostini.
10Arrange the crostini on a serving platter and enjoy!