Photo: Renaissance Crostini Recipe
Ingredients
- 1/2 cup raisins
- 3/4 cup apple vinegar or white wine
- 1 cup water
- 1/2 cup pine nuts
- 4 ounces unsalted butter
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3 1/2 ounces prosciutto, or smoked ham or bacon, diced
- Freshly ground black pepper
- 10 slices Italian bread (1/2-inch thick)
- Olive oil, for brushing bread
Directions
Preheat the oven to 350 degrees F.
In a small bowl combine the raisins, vinegar and 1 cup of water. Let stand at least 10 minutes. Strain the liquid into a bowl and reserve the raisins for garnish.
Add the pine nuts, the butter and the sugar to a medium saucepan over low heat. Stir until the sugar is melted but not caramelized, about 4 to 5 minutes. Slowly pour in half of the vinegar and water mixture, then the flour, stirring constantly, until the mixture becomes dense. Discard the remaining vinegar and water mixture. Add the prosciutto, sprinkle with a little bit of black pepper and remove from the heat.
Coat the bread slices with oil and arrange them on a sheet pan. Bake in the oven until lightly toasted, about 3 minutes. Spread the prosciutto mixture on the crostini and arrange on a serving platter. Garnish with the reserved raisins and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.
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By sandyksmith_4714525
Austin, TX
on May 02, 2010
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This is wonderful. I followed the recipe exactly and still could not get enough. For my recipe book, after trying the recipe, I did decrease the 1/2 cup sugar to 1/3 cup. Personally, I feel this won't make that much of a difference so why not. Also, after making this prosciutto or bacon, but personally I would not recommend smoked ham. Remember this is sweet, sour and salty - I did have trouble getting the sugar to melt the way I wanted, my problem, but it came out tasting terrific anyway. It's perfect the way it is but want to try one time soaking raisins in vinegar and cognac - just an idea. It was strange making the flour rue - but it works. Guaranteed to please everyone on that appetizer plate. Yum....a real keeper!
By alli_12824849
Keller, 83
on April 23, 2010
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Just made this for the first time and really enjoyed it. I didn't have any prosciutto so I topped them with shredded mozzerella instead. Will definitely make this in the future!
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