Easy Appetizers

Special Advertising Section

Pesto and Prosciutto Crostini

Ingredients:

• 24 baguette slices
• 1/2 cup Il Forteto Pesto alla Genovese pesto, divided
• 3 ounces prosciutto, thinly sliced
• 3/4 cup tomatoes roasted in olive oil (available in Deli), drained, diced
• 1 cup shredded Trugole cheese

Directions:
Place baguette slices on baking sheet. Place on oven rack 4 inches from broiling element. Broil slices until just golden, 1 minute; turn and broil additional minute.

Spread each slice with 1 teaspoon pesto. Slice prosciutto crosswise into half-inch strips. Arrange over pesto on each baguette slice. Spoon one-half tablespoon tomatoes over prosciutto. Sprinkle cheese over tomatoes.

Broil 1-2 minutes or until cheese is melted.
Amount: 24 appetizers
Tips: Variations—Substitute 4 ounces pancetta, diced, cooked crisp for the prosciutto. Substitute seeded, diced Roma tomatoes for roasted tomatoes.
© Lund Food Holdings, Inc.

Crispy Flagship Cheddar Bread

Ingredients:

• 1 (3 ounce) package La Quercia Prosciutto
• 1 (14 ounce) package Artisan Home Baked Petite Baguettes
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/3 cup thinly sliced green onions
• 3 cups shredded Beecher’s Flagship Cheddar cheese

Directions:
Preheat oven to 375F.

Cut prosciutto into thin strips; spread out on rimmed baking sheet lined with parchment paper. Bake until crispy (about 12-15 minutes). Transfer to paper towels to drain.

Bake baguettes according to package directions. Cool; slice each in half lengthwise.

In mixing bowl combine mayonnaise, mustard, green onions, and cheese.

Spread cheese mixture onto each half of bread; arrange on baking sheet, bake until cheese is melted and bubbly (10-12 minutes).

Sprinkle crispy prosciutto over each baguette and slice crosswise into 2-inch strips. Serve immediately.

Amount: 20 appetizers
© Lund Food Holdings, Inc.