Prosciutto and Cucumber Crostini with Arugula Mustard
By HeidiHo5
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
Details
Adapted from foodnetwork.com
Preparation
Step 1
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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