Prosciutto and Cucumber Crostini with Arugula Mustard

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
16 crostini
Level:
Easy

NUTRITION INFO
Ingredients
  • Mustard:
  • 2 cups baby arugula
  • 1/4 teaspoon salt
  • 1 clove garlic
  • 1/3 cup whole-grain mustard
  • 3 tablespoons maple syrup
  • Crostini:
  • 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
Directions
  • Preheat the broiler to high.

  • 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.)

  • 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.

  • 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.


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