Prosciutto and Cucumber Crostini with Arugula Mustard

2019-04-26
  • Yield : 16 crostini
  • Cook Time : 20m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Nutritional Info

This information is per serving.

  • Calories

    120 calorie
  • Fat

    4 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    6 milligrams
  • Sodium

    485 milligrams
  • Carbohydrate

    15 grams
  • Fiber

    1 grams
  • Protein

    5 grams
  • Sugar

    2 grams

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

Method

Step 1

Preheat the broiler to high.

Step 2

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.)

Step 3

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.

Step 4

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.

Leave a Reply

Your email address will not be published. Required fields are marked *