Taleggio Cheese Crostini

A platter of mixed taleggio crostini topped with roasted grapes, apple and parma ham

5 from 1 vote

If you fancy a selection of nibbles but don't want too much work try this nifty trio of Taleggio Cheese 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.

Prep Time20

Cook Time40

Total Time1

Course: Appetiser/ Nibble

Cuisine: Italian

Diet: Vegetarian

Servings: as a snack/ appetiser

Calories: 271kcal

Author: Jane Coupland

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

Nutrition