Appetizer > Italian

Robiola di Pecora and Prosciutto Crostini Recipe

Ingredients with Measurements:
- 1 baguette, sliced into ½ inch thick pieces
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz Robiola di Pecora cheese, softened
- 4 oz prosciutto, thinly sliced
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- Fresh thyme leaves for garnish

Special equipment needed:
- Baking sheet
- Mixing bowl

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a mixing bowl, whisk together the olive oil, salt, and black pepper.

3. Brush the baguette slices with the olive oil mixture and place them on a baking sheet.

4. Bake the baguette slices for 10-12 minutes, or until they are golden brown and crispy.

5. In a separate mixing bowl, combine the softened Robiola di Pecora cheese, honey, and balsamic vinegar. Mix well.

6. Spread the Robiola di Pecora cheese mixture onto the baguette slices.

7. Top each crostini with a slice of prosciutto.

8. Garnish with fresh thyme leaves.

- Time:
Preparation time: 10 minutes
- Cooking time: 12 minutes
- Oven temperature: 375°F
Serving size:
- This recipe makes 12 crostini.

Nutritional information:
- Calories per serving: 150
- Total fat: 9g
- Saturated fat: 3g
- Cholesterol: 15mg
- Sodium: 360mg
- Total carbohydrate: 12g
- Dietary fiber: 1g
- Total sugars: 3g
- Protein: 5g

Substitutions for ingredients:
- Robiola di Pecora cheese can be substituted with any soft cheese such as Brie or Camembert.
- Prosciutto can be substituted with any cured meat such as salami or pancetta.
- Honey can be substituted with maple syrup or agave nectar.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.

- Add sliced figs or grapes on top of the crostini for a sweet and savory twist.
- Substitute the Robiola di Pecora cheese with goat cheese for a tangier flavor.
- Top the crostini with arugula or microgreens for added freshness.

Tips and tricks:
- Make sure to soften the Robiola di Pecora cheese before mixing it with the honey and balsamic vinegar.
- Use a sharp knife to thinly slice the prosciutto.
- Drizzle extra honey and balsamic vinegar on top of the crostini for added flavor.

Storage instructions:
- Store any leftover crostini in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat the crostini, place them in a preheated oven at 375°F for 5-7 minutes, or until they are heated through.

Presentation ideas:
- Arrange the crostini on a platter and garnish with fresh thyme leaves.
- Serve the crostini on individual plates for a more elegant presentation.

- Fresh thyme leaves

- Serve with a glass of red wine such as Chianti or Pinot Noir.

Suggested side dishes:
- Mixed greens salad with a balsamic vinaigrette
- Roasted vegetables such as asparagus or Brussels sprouts

Troubleshooting advice:
- If the baguette slices are not crispy enough, bake them for an additional 2-3 minutes.

Food safety advice:
- Make sure to store any leftover crostini in the refrigerator to prevent bacteria growth.

Food history:
- Crostini is a traditional Italian appetizer that dates back to medieval times.

Flavor profiles:
- The crostini has a crispy and crunchy texture from the baguette, a creamy and tangy flavor from the Robiola di Pecora cheese, and a salty and savory flavor from the prosciutto.

Serving suggestions:
- Serve the crostini as an appetizer at a dinner party or as a snack for a casual gathering.

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Region: Italian

Taste: Creamy, Savory, Salty, Tangy