Polenta Crostini with Ham and Wisconsin Asiago
- 2 (11-ounce) tubes prepared polenta with sun-dried tomato
- ¾ cup (3 ounces) shredded Asiago cheese
- 1 large Roma tomato, seeded and chopped
- 2 tablespoons pine nuts, toasted and coarsely chopped
- 2 tablespoons chopped fresh basil or ½ teaspoon dried basil
- 2 tablespoons mayonnaise
- 1½ teaspoons finely diced oil-packed sun-dried tomatoes
- 9 thin slices cured ham
Instructions:
The assembly for this dish takes a little time, but makes a pretty and tasty meal.
- Preheat the oven to 400°F.
- Coat a baking sheet with cooking spray. Slice each tube of polenta into six slices. Arrange the slices on the baking sheet. With a small spoon, scoop out a shallow depression in each slice. Spray the slices lightly with cooking spray. Bake for 20 minutes.
- In a small bowl, combine the cheese, Roma tomato, pine nuts, and basil. Set aside. In another small bowl, combine the mayonnaise and sun-dried tomatoes. Set aside. Stack three slices of ham and cut into quarters, keeping the stacks intact. Repeat twice.
- To assemble, spoon some of the cheese mixture into the depressions in the polenta slices. Top each polenta slice with about ½ teaspoon of the mayonnaise mixture. Add a stack of ham slice quarters to each polenta slice. Top each ham slice with some of the remaining cheese mixture.
- Return the crostini to the oven, and heat 2 to 3 minutes or until the cheese is slightly melted.