Crostini with Mascarpone, Prosciutto and Strawberry Jam

By • July 29, 2014 2 Comments

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Author Notes: A sweet and salty little bite that can be a little spicy if you choose....inpatskitchen

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Serves many as an appetizer

For the strawberry jam

  • 3 cups diced strawberries
  • 1/2 cup granulated sugar
  • 1/4 teaspoon aleppo pepper
  • 1/4 teaspoon sea salt
  1. Place all ingredients in a small sauce pan and stir. Let the strawberries macerate in the sugar mixture for about 30 minutes.
  2. Simmer the mixture over medium heat for 10 to 15 minutes, mashing a bit as you go. The mixture should be thick and "jammy". Transfer to a small bowl, cool to room temperature and then refrigerate for at least a few hours. (This can be made a day or two before serving)

For the crostini

  • One or two baguettes, depending on how many bites you'd like
  • Extra virgin olive oil
  • 8 ounces mascarpone cheese*
  • About 3 ounces thinly sliced proscuitto*
  • The strawberry jam
  • Aleppo pepper (optional)
  1. Slice the baguette(s) on the diagonal about 1/2 inch thick. Brush one cut side with a little olive oil and bake in a pre heated 350F oven for about 8 minutes until toasted a bit. Cool the slices.
  2. To assemble, spread a little mascarpone on the crostini and add a small spoon of the strawberry jam over . Drape a small piece of proscuitto over the top and sprinkle with a little aleppo pepper if using. Now pour yourself a little "Bubbly"!
  3. *NOTE: Amounts are approximate and will depend on how many little bites you plan to make. Leftover ingredients can certainly be used to spread on toast or crackers.

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