Prosciutto and Cucumber Crostini with Arugula Mustard
- Level: Easy
- Yield: 16 crostini
-
- Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 6 milligrams
- Sodium
- 485 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 1 grams
- Protein
- 5 grams
- Sugar
- 2 grams
- Total: 20 min
- Active: 20 min
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.