An elegant, yet simple appetizer, toastedbaguette slices are topped with prosciutto and honey-glazed appleslices.
Recipe: Northwest Bruschetta
4 Fuji apples
Peel and core apples. Cut each apple into16 wedges.
In large nonstick skillet over mediumheat, warm oil and saut apples 3 minutes or until crisptender.
Add vinegar and cook 3 minutes or untilmost of the vinegar is evaporated.
Add honey and increase heat to high. Whenhoney bubbles, stir gently for 1 minute until apples are soft.
Allow apples to cool in honey syrup.
With a slotted spoon remove apples; discardsyrup.
Heat oven to 400°F (205°C).
Arrange bread slices on wire rack overcookie sheet. Spray both sides of bread with cooking spray; bake6 minutes or until edges of bread are golden brown.
Remove and arrange on serving platter.
Immediately before serving, cut each prosciuttoslice into 2×1-inch strips. Place one slice of prosciutto oneach toast; top with two apple slices. Garnish with fresh sage.
2 teaspoons vegetable oil
1/4 cup balsamic vinegar
1/2 cup honey
32 (1/2-inch thick) slices baguette (about 2-inches diameter)
Olive-oil flavored cooking spray
16 very thin slices prosciutto ham (about 10 ounces)
Fresh sage, for garnish
Makes 32 slices.
Nutritional Infomation Not Provided.
Recipe provided courtesy of National HoneyBoard.
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