Taleggio Crostini 3 Ways
If you fancy a selection of nibbles but don't want too much work try this nifty trio of Taleggio Crostini. Each has a different topping piled onto the taleggio to ring the changes. Simple, clever, tasty and sassy - all on one tray.
These crostini can be served on a large platter for people to help themselves or presented as an appetiser, perhaps with a small pile of dressed salad leaves to accompany them.Ingredients
- 1 tablespoon Olive oil
- 12 Seedless grapes (red/ white/ mixed)
- 12 Thin slices taken from a French Stick/ baguette
- 150 g/ 5 ½oz Taleggio cheese
- 4 Basil leaves
- 1 slice Prosciutto
- 1 Crisp apple (I used pink lady)
- Freshly grated nutmeg
- Ground cinnamon
- Medium bowl of cold water with a squeeze of lemon juice added
Instructions
- Start by tossing the grapes in the olive oil and roast for 40 minutes in a preheated oven 150°C/ 300°F/ GM2, turning the grapes midway through. Take out and set aside to cool completely
- Heat a frying pan and, without adding oil, fry the prosciutto until crisp. Remove from the pan, allow to cool, then crumble, cut or tear into small pieces
- Take a quarter of the apple, remove the core and slice into thin wedges (you will need 8). Keep the slices fresh in the lemon water until ready to use.
- Toast the slices of bread on both sides then divide the Taleggio across all 12 slices. Use a blunt knife to gently spread the cheese out.
- Top 4 of the slices with the prosciutto pieces and lay a fresh basil leaf across the top. Top another 4 toasts with 2 of the grapes and sprinkle the nutmeg over the top. Finally, drain the apple slices and dry on kitchen paper, then lay 2 slices across the remaining slices and sprinkle with the ground cinnamon