Prosciutto and Cucumber Crostini with Arugula Mustard

By JDARK

Ingredients

• 2 cups baby arugula
• 1/4 teaspoon salt
• 1 clove garlic
• 1/3 cup whole-grain mustard
• 3 tablespoons maple syrup
• 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

Servings 1
Preparation time 20mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

1. Preheat the broiler to high.

For the mustard:
2. Place the arugula, salt and garlic in a food processor.
3. Pulse until finely chopped.
4. Add the mustard and maple syrup and puree until smooth.
5. Transfer to a container and refrigerate until ready to use.

For the crostini:
6. Slice the baguette on a steep bias into 1/4-inch slices; it should yield about 18 to 20 slices.
7. Brush each slice with some of the olive oil and place on a baking sheet.
8. Sprinkle with the salt and broil until golden brown and crunchy, 5 to 6 minutes.
9. Set aside to cool.
10. To assemble, spread 1/2 teaspoon of the arugula mustard onto each crostini. '
11. Top with a ribbon of cucumber and a piece of prosciutto, folded into a ribbon-like shape.
12. Serve.