Renaissance Crostini

  • 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
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.

Rule the Kitchen with More Recipe Faves

McIntosh Maple Crumble with Candied Bacon
Time
55
Serves
4-8
Difficulty
Easy
Spinach Salad with Warm Bacon and Apple Cider Dressing
Spinach Salad with Warm Bacon and Apple Cider Dressing
Time
10
Serves
2
Difficulty
Easy
Braised red cabbage
Braised red cabbage
Time
90
Serves
4-6
Difficulty
Easy
Brussels sprouts with bacon and cheese
Brussels sprouts with bacon and cheese
Time
20
Serves
4
Difficulty
Easy