Chew on This | Fontina Crostini with Prosciutto

Who doesn't love the appeal of a bite-sized appetizer?  Desserts are my favorite course but  appetizers come in a close second.  These crunchy little crostini are a little bit sweet and a little bit savory-and that makes for a very scrumptious and interesting appetizer. 

First, the toasted crostini are smeared with a dab of apricot preserves, then a layer of soft Fontina cheese is applied, and it's topped off with a twist of prosciutto.  I enjoyed them first as an appetizers and then again for breakfast the next day-and they were still just as delicious.

This is what you will need:  Ciabatta or a baguette, Fontina cheese, apricot preserves,  prosciutto, and olive oil.

Place thinly sliced bread on a baking sheet and place under a broiler for 1 minute then flip the crostini over and toast the other side for 1 minute or until golden brown.

Spread the tops of the toasted crostini with a small amount of apricot preserve and then a slice of Fontina cheese.

And add a twist of prosciutto to the top.

Drizzle this crunchy goodness with a little olive oil and then warm them in a hot oven just until the Fontina cheese starts to melt.  The only thing left to do is pop the warm gooey crostini into your mouth and enjoy!

Mimi

Here is the recipe:

                                              Fontina Crostini with Prosciutto

1 ciabatta or baguette, cut in thin slices

8 ounces Fontina cheese, cut into thin slices

10 slices of prosciutto, cut in half

olive oil for drizzling

Cut ciabatta or baguette in thin slices.  Place on a baking sheet and broil for 1 minute or

until golden brown.  Flip bread over and broil the other side for 1 minute or until golden.

Spread a small amount of apricot preserve on each toasted crostini.  Add a slice of

Fontina cheese.  Top with a twist of prosciutto. 

Drizzle the tops of the crostini with olive oil and warm in hot oven just until the cheese begins to melt.  Serve immediately.  Enjoy!

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