Stinky Cheese Crostini with Balsamic Strawberries and Crispy Prosciutto
Makes 24 pieces
½ cup roughly chopped strawberries
1 teaspoon balsamic vinegar
EVOO, for drizzling
2 slices prosciutto
1 round Jasper Hill Harbison, room temperature
Freshe thyme, for garnish
- Combine Strawberries and balsamic vinegar in a pot over medium heat. Cook, stirring occasionally, until strawberries begin to break down and resemble jam, 10 to 15 minutes. Set aside to cool.
- Heat oven to 350 °. Cut baguette into 24 ½ inch-thick slices and place on baking sheets. Drizzle lightly with EVOO on both sides. Bake 5 to 8 minutes, turning once, until just golden. Remove from oven, and let cool.
- Meanwhile, heat prosciutto in a pan over medium heat until crispy, turning once, 1 to 2 minutes per side. Set aside on paper towels to drain. Once cool, cut into slices or crumble.
- To assemble crostini, spread a thin layer of strawberry mixture onto each bread slice. Remove the top rind of Harbison, and use a spoon to top each slice with a dollop of cheese. Finish with a sprinkle of crispy prosciutto and thyme, and serve.
Recipe from Culture, the word on cheese: Winter ’15