WILD BOAR PROSCIUTTO CROSTINI

By BobD

Ingredients

• For the Drunken Fruits:
• Wild Boar Prosciutto Crostini with Drunken Fruits and Seasonal Herb
• • 1 D’Artagnan Wild Boar Prosciutto (1.3 –1.5 lbs)
• • 1 baguette style bread (traditional or semolina & raisin)
• • 1 sprig of fresh tarragon
• • 1 sprig of fresh thyme
• • 1 sprig of fresh parsley
• • 1/2 cup dried cherries
• • 1/2 cup prunes
• • 1/2 cup dates
• • 1 cup Armagnac (Brandy or your favorite wine can be substituted)
• • Zest from 1 lemon
• • Zest from 1 orange
• • 1/4 cup sugar
• • Salt to taste

Details

Adapted from dartagnan.com

Preparation

Step 1

1. Thinly slice the Wild Boar Prosciutto. (You might ask your butcher to do the favor for you on a professional slicer). Slice the baguette on a slight bias.

2. Finely chop the herbs, and mix them together.

3. Medium dice all dried fruits. In a 4-quart saucepot, combine the fruit, liquor (or wine) and sugar. Bring up to a boil over medium heat, about 10 minutes. Add about one teaspoon each of lemon and orange zest, stirring into the mixture. Set aside remaining zest for garnish. Add a pinch of salt. Allow fruit to cool in the liquid. (You may make ahead, and refrigerate for up to a week. Drunken fruits can also make a tasty garnish for pork, chicken, or game meats.)

4. To assemble, layer a slice of prosciutto on each piece of baguette. Garnish with a teaspoon of drunken fruit. Mix the chopped herbs and remaining zest together, then sprinkle on top of each slice.