< BACK TO ALL RECIPES

Polenta Crostini with Ham & Wisconsin Asiago image
Polenta Crostini with Ham & Wisconsin Asiago

Where to Buy
PREP TIME

mins

COOK TIME

mins

SERVING SIZE

12

Polenta Crostini with Ham & Wisconsin Asiago image

What You’ll Need

9 thin slices Daily's® ham


2 11-ounce tubes refrigerated polenta with sun-dried tomato
3/4 cup (3 ounces) Wisconsin Asiago cheese, shredded
1 large Roma tomato, seeded and chopped
2 Tablespoon pine nuts, toasted and coarsely chopped
2 Tablespoon snipped fresh basil or 1/2 teaspoon dried basil
2 Tablespoon sun-dried tomato-flavored mayonnaise
Nonstick cooking spray, as needed



Directions

Preheat oven to 400ºF. 

Coat a baking sheet with nonstick cooking spray. Slice each tube of polenta into 6 slices. Arrange slices on baking sheet. With a small spoon, scoop out shallow depression in each slice. Spray slices lightly with nonstick cooking spray. Bake for 20 minutes. 

In a small bowl, combine Asiago cheese, Roma tomato, pine nuts, and basil. Set aside. 

Stack three slices of ham and cut into quarters, keeping stacks intact. Repeat twice. 

To Serve
Spoon some of the cheese mixture into depressions in polenta slices. Top each polenta slice with about 1/2 teaspoon of the tomato-flavored mayonnaise. Add a stack of ham slice quarters to each polenta slice. Top each with some of the remaining cheese mixture. Return the crostini to oven and heat 2-3 minutes or until cheese is slightly melted. 
View All Recipes