This yummy treat is a compilation of different appetizer recipes I found containing prosciutto. I made these cute little mini sandwiches last week for the first time. We loved them! Whereas most recipes called for watercress or some other herb, I opted for dill. The taste is extremely distinct and flavorful, and it complimented the other ingredients nicely. This appetizer is wonderful with a glass of pinot grigio.Ingredients:
mini french bread crostinis
prosciutto (I bought a 4 oz. package), sliced in thin strips
Granny Smith apple, very thinly sliced
red onion, very thinly sliced
aged Gouda, cut into bite sized pieces
Dijon mustard
fresh dill sprigs
3 tblsp. cider vinegar
2 tblsp. brown sugar
1/2 cup water
cracked black pepper
extra virgin olive oil
Directions:
Bring water, vinegar and brown sugar to boil. Add onions and remove from heat. Cover and set aside until it comes to room temperature.
Take one crostini and smear on a bit of Dijon mustard.
Build the minis in this order: apple slice, cheese, prosciutto, onion, dill
Drop a tiny bit of olive oil on each mini and sprinkle with cracked pepper.
Hint: For a nicer presentation, wrap the prosciutto around the mini.
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