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Northwest Bruschetta recipe

An elegant, yet simple appetizer, toastedbaguette slices are topped with prosciutto and honey-glazed appleslices.

Recipe: Northwest Bruschetta

4 Fuji apples
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

  • 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.

    Makes 32 slices.

    Nutritional Infomation Not Provided.

    Recipe provided courtesy of National HoneyBoard.

    Bruschetta by Italian Chef Pro (Best Appy's of the NorthWest)

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