Prosciutto And Arugula Crostini Recipes
PROSCIUTTO AND ARUGULA CROSTINI
I'm on a prosciutto, burrata, and arugula kick lately. I recently had the most amazing prosciutto, burrata, and arugula salad at one of my favorite restaurants and I haven't been able to take my mind off the three ingredients since. These crostinis are my interpretation of that fateful dish, with the much drier mozzarella standing in for its creamy counterpart. Click here to see 11 Easy Appetizer Recipes.
Provided by Anne Dolce
Yield 12
Number Of Ingredients 9
Steps:
- To make the dressing, whisk together the mustard, lemon juice, balsamic vinegar, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the dressing is fully emulsified. Toss with the arugula in a medium-sized bowl and set aside.
- Preheat the oven to 350 degrees.
- Brush one side of the baguette slices with olive oil and season with salt and pepper, to taste. (I found it was easiest to pour ¼ cup of olive oil onto a plate and dip the slices into it.) Lay the baguette slices on a baking sheet and toast in the oven until slightly golden brown, about 5 minutes. Remove from the oven and top each slice with the mozzarella slices, fitting 2-3 onto a slice at a time. Turn the oven to broil on high and broil the baguette slices until the mozzarella is melted and the baguettes are golden brown, about 3 minutes.
- To assemble, top each baguette slice with ½ piece of prosciutto and then the arugula.
Nutrition Facts : ServingSize 1 serving, Calories 280 calories, Sugar 2 g, Fat 22 g, Carbohydrate 15 g, Cholesterol 14 mg, Fiber 0.7 g, Protein 8 g, SaturatedFat 4 g, Sodium 473 mg
PROSCIUTTO AND CUCUMBER CROSTINI WITH ARUGULA MUSTARD
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 16 crostini
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 120 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 485 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 5 grams, Sugar 2 grams
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