Yield: 24 crostiniPrint
1/3 cup cranberry compote, recipe follows
1 (18 inch) baguette
1/4 pound Montasio cheese, grated
10 slices Prosciutto di Parma
Extra virgin olive oil
Preheat oven to 350°F. Slice baguette into 24 rounds about 1/2-inch thick. Place rounds on a baking sheet and drizzle lightly with olive oil. Bake until toasted, about 5 minutes. Remove from oven and let cool.
Divide cheese on top of the toast rounds and return to the oven. Bake until the cheese has melted, about 5 minutes. Top with a thin layer of cranberry compote, then place 1/2 slice of prosciutto on top.
For the cranberry compote: Rinse and drain well a 12-ounce bag of fresh or frozen cranberries. Melt 3 tablespoons butter in a medium sauté pan over medium-high heat. Stir in the cranberries, 6 tablespoons light brown sugar, 6 tablespoons maple syrup, 1 tablespoon grated orange rind, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Cook, stirring occasionally, until cranberries start to break down and mixture thickens, about 8 to 10 minutes. Set aside to cool.