Archbold, OH
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Prosciutto di Parma Cranberry Crostini

1/3 cup cranberry compote
(recipe below)
1 18-inch baguette
1/4 pound melting cheese
such as white cheddar,
grated
10 slices Prosciutto di Parma Extra virgin olive oil, as
needed

Cranberry compote

12 ounces fresh or frozen
cranberries
3 tablespoons butter
6 tablespoons light brown
sugar
6 tablespoons maple syrup
1 tablespoon grated orange
rind
1/4 teaspoon ground cinnamon

1/8 teaspoon salt

Preheat oven to 350 degrees.

For the cranberry compote: Rinse and drain the cranberries well. Melt 3 tablespoons butter in a medium sauté pan over medium high heat. Stir in the cranberries and other ingredients.

Cook, stirring occasionally, until cranberries start to break down and mixture thickens, about 8 to 10 minutes. Set aside to cool.

For the crostini appetizer: Slice baguette into 24 rounds about 1/2-inch thick. Place rounds on a baking sheet and drizzle lightly with olive oil. Bake until toasted, about 5 minutes. Remove from oven and let cool.

Divide cheese on top of the toast rounds and return to the oven. Bake until the cheese has melted, about 5 minutes. Top with a thin layer of cranberry compote, then place 1/2 slice of prosciutto on top.