Friday, August 3, 2012

Prosciuotto Crostini-gasmic

This next bite is my single favorite mouth morsel from the infamous bridal shower of the great Country Cleaver.

It's time for... Prosciutto Crostini.

Guys, let's rap for a minute. The following is real math. I could provide a proof, but it's all on your taste buds. The rap:
[Bread] + [Jam(sweet)] + [Creamy] + [Salty] = Party(Mouth)
There is literally nothing more that you can ask from this snack. Nothing. Not one darn thing. Just trust me. This can be dinner - it has meat on it. It can be breakfast - it's got jam, which is fruit-esque. It will dance on your taste buds. It will marry your saliva. Not to be crude, but you might need to change your pants. You challenge my poetic love? Then I triple-dog-dare you to make them. Then come back and look me in the eye and try to tell me it sucked. 

That's right - you won't have a single bad thing to say.

Like most of the tidbits we made for the shower - this is insanely easy. This dish isn't so much "cooking" as "flavor-profile-assembly".

The following recipe makes at least 2 dozen pieces.
  • 1 loaf sourdough baguette (french baguette will do if you can't find sourdough)
  • ~4 oz Fig jam or preserve (if chunky, you may need to run through a food processor to make it spreadable)
  • ~4 oz. Whole-milk ricotta
  • ~8 oz Prosciutto (paper-thinly sliced)
  • Cracked pepper to taste
  1. Slice the baguette into slices about 1/4 - 1/2" thick, on a slant (you need to be able to bite these). 
  2. Lay out all the slices on a baking sheet or clean counter for easy assembly.
  3. Spread enough jam on each slice to just cover the slice (too much will ooze with your bite). 
  4. Dollop about 1 teaspoon of ricotta on top of the fig on each slice - again, too much will ooze.
  5. Place one a thin piece of prosciutto on top of the stack - it won't take much. You can pre-cut the meat in the package to help you portion it evenly.
  6. Crack pepper on top of the whole lot.
  7. Put. It. In. Your. Mouth.

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