Fall Prosciutto and Squash Crostini
Fall Prosciutto and Squash Crostini
Directions
- In a mixer with a paddle attachment add feta cheese, parsley, and ricotta cheese. Mix on low and reserve.
- Heat one tablespoon of olive oil in a sauté pan over medium high heat. Add chopped prosciutto and cook for 1-2 minutes until crispy. Remove from pan and drain excess oil on a towel lined plate. Reserve for plating.
- Peal Butternut squash (Or favorite Fall Squash) and dice into ½ inch cubes. In a bowl add Butternut squash, extra virgin olive oil, salt, and pepper. Transfer to a parchment paper lined sheet pan.
- Heat oven to 375°F. Place sheet pan of squash in oven and roast for 15-20 minutes. Remove and reserve.
- To plate portion 3-4 slices of toasted ciabatta spread cheese spread on each then top with roasted squash followed by crispy prosciutto, toasted walnuts then finish with a drizzle of balsamic glaze and parsley.
Ingredients
- 4 slices ea Piancone® prosciutto, rough chopped
- 1 ea Delancey Street Deli® small baguette, slicedon bias and toasted
- butternut squash , diced into 1/2 in. cubes
- 3 tbsp Roma® extra virgin olive oil
- 1 tbsp Piancone® ricotta cheese
- 1/3 cup Roma® Cheese, Feta
- 2 tbsp Magellan® Walnuts, toasted
- 3 tbsp Piancone® Balsamic Glaze
- 1 tbsp Peak Fresh Produce® Parsley, Fresh
- 1/4 tsp sea salt
- 1/4 tsp Roma® Black Pepper, Ground
- Peak Fresh Produce® Parsley, Fresh, to taste, for garnish
Chef James Amato - Director of Roma and Customer Business Development, Performance Foodservice - Florida
