Prosciutto and Cucumber Crostini with Arugula Mustard

Photo by Heidi S.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • Mustard:

  • 2

    cups baby arugula

  • 1/4

    teaspoon salt

  • 1

    clove garlic

  • 1/3

    cup whole-grain mustard

  • 3

    tablespoons maple syrup

  • Crostini:

  • 1

    baguette

  • 1/4

    cup olive oil

  • 1/2

    teaspoon salt

  • 1/2

    English cucumber, thinly sliced into ribbons with a vegetable peeler

  • 4

    ounces prosciutto, thinly sliced, halved lengthwise

Directions

Preheat the broiler to high. For the mustard: Place the arugula, salt and garlic in a food processor. Pulse until finely chopped. Add the mustard and maple syrup and puree until smooth. Transfer to a container and refrigerate until ready to use. (The mustard can be made up to 2 days in advance.) For the crostini: Slice the baguette on a steep bias into 1/4-inch slices; it should yield about 18 to 20 slices. Brush each slice with some of the olive oil and place on a baking sheet. Sprinkle with the salt and broil until golden brown and crunchy, 5 to 6 minutes. Set aside to cool. To assemble, spread 1/2 teaspoon of the arugula mustard onto each crostini. Top with a ribbon of cucumber and a piece of prosciutto, folded into a ribbon-like shape. Serve.

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