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Persimmon and Crispy Bresaola Crostini
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Description
Warm baguette toasts with melted mozzarella cheese, fresh Fuyu persimmons, crispy bresaola and a drizzle of honey.
Ingredients
- 4 ounces, weight Thinly Sliced Bresaola Or Prosciutto
- 1 loaf Baguette, Cut Into 1/2 Inch Thick Slices
- 2 Tablespoons Olive Oil
- 1-½ cup Shredded Mozzarella Cheese
- 2 whole Fuyu Persimmons, Trimmed And Thinly Sliced
- ¼ cups Honey For Drizzling
- 1 Tablespoon Fleur De Sel, For Sprinkling
Preparation
Preheat the oven to 400°F. Spray a small rimmed baking sheet with non-stick cooking spray and arrange the bresaola slices on the sheet. Arrange the bread slices on another baking sheet and brush the tops with the olive oil. Bake for 10 to 12 minutes, until the bresaola is crispy and the bread is lightly toasted. Remove both pans from the oven.
Sprinkle the mozzarella over the bread slices and place in the oven for another 2 to 3 minutes, until melted. Remove from oven.
Top each crostini with a slice of bresaola, a few slices of persimmon, a drizzle of honey, and a sprinkle of fleur de sel.
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