|Ingredients||Vegetables, Bread, Meat|
|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Emmi Roth USA
Crostini is the ultimate finger food and a great way to cross-utilize ingredients from other parts of the menu. Chefs are topping bread slices with inventive combinations of savory ingredients, such as the asparagus, prosciutto, red peppers and cave-aged Emmentaler cheese used in this recipe. Almost anything goes!
1 small baguette, cut into 3/4-in. slices
1 tbsp. olive oil
4 oz. prosciutto, thinly sliced
6 stalks asparagus, roasted and coarsely chopped
1/2 cup roasted red peppers, sliced
4 oz. Kaltbach cave-aged Emmentaler Switzerland AOC, thinly sliced
Herb sprigs, for garnish
- Preheat oven to 375°F.
- Brush each baguette slice with olive oil. Evenly top each with prosciutto, asparagus, peppers and cheese.
- Bake for 5 to 7 min. or until cheese is fully melted. Garnish with sprigs of fresh herbs.