Name: Prosciutto and Cucumber Crostini with Arugula Mustard
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 16 crostini
Ingredients: 2 cups baby arugula; 1/4 teaspoon salt; 1 clove garlic; 1/3 cup whole-grain mustard; 3 tablespoons maple syrup; 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.

Prosciutto and Cucumber Crostini with Arugula Mustard

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Crostini:

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