Breakfast Polenta Crostini with Ham & Wisconsin Asiago
This recipe was featured at the International Association of Culinary Professionals breakfast. The assembly for this dish takes a little time, but makes a pretty and tasty meal. Polenta is a staple in northern Italy made from cornmeal and makes for a hearty breakfast and can often be found either in the produce refrigerated section or in a speciality area of a large supermarket.
9 thin slices ham
2 (11-ounce) tubes refrigerated polenta with sun-dried tomato
3/4 cup Wisconsin Asiago cheese, shredded
1 large roma tomato, seeded and chopped
2 tablespoons pine nuts, toasted and coarsely chopped
2 tablespoons fresh basil, snipped or 1/2 teaspoon dried basil
2 tablespoons sun-dried tomato-flavored mayonnaise
Nonstick cooking spray, as needed
- Preheat oven to 400°F (205°C).
- Coat a baking sheet with nonstick cooking spray. Slice each tube of polenta into 6 slices. Arrange slices on baking sheet. With a small spoon, scoop out shallow depression in each slice. Spray slices light with nonstick cooking spray. Bake for 20 minutes.
- In a small bowl, combine Asiago cheese, Roma tomato, pine nuts, and basil. Set aside. Stack three slices of ham and cut into quarters, keeping stacks intact. Repeat twice.
- To assemble, spoon some of the cheese mixture into depressions in polenta slices. Top each polenta slice with about 1/2 teaspoon of the tomato-flavored mayonnaise. Add a stack of ham slice quarters to each polenta slice. Top each with some of the remaining cheese mixture. Return the crostini to oven and heat 2 to 3 minutes or until cheese is slightly melted.
Makes 12 servings.
Recipe and photograph provided courtesy of National Pork Board.