Renaissance Crostini
Recipe courtesy Riccardo Costa
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Total Reviews: 2
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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!