Balsamic Onion Jam Crostini With Prosciutto
Tired of bruschetta, or need more options? Switch things up with this balsamic onion jam crostini, topped with prosciutto crudo. It's delish.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large pan
- 1 tablespoon
- 1 silicone cooking spoon
- 1 cheese grater
Ingredients
- 4 slices rustic bread loaf
- 2 large yellow onions
- 3 tbsp Belmorso IGP Balsamic Vinegar of Modena
- 2 tbsp Belmorso Extra Virgin Olive Oil
- prosciutto crudo
- Pecorino or Romano cheese block a few scales for each crostini
- fresh basil leaves just a few
Instructions
- Slice your onions and add to a pan.
- Add Belmorso IGP Balsamic Vinegar of Modena , mix and let them caramelize for another 20 minutes.
- Take off the heat and leave to cool. You can then blend it for a smooth consistency, or keep it as is for a rustic chunky style. I left mine chunky.
- Brush your bread slices with some Belmorso EVOO, and grill each one. You can use a grilling pan, or the same pan you used for your onions. It will infuse the bread with that flavour.
- Top each slice with the balsamic onion jam you made.
- Add one or two slices of prosciutto crudo on top of the onions, depending on how large each is. Mine were small, so I added two.
- I used a potato peeler to shave some pecorino cheese on top of the prosciutto. You can use a proper cheese shaver.
- Add a few leaves of fresh basil.
- Drizzle a little Belmorso IGP Balsamic Vinegar of Modena and get munching. Buon appetito!
Notes
The calories are for one crostini.