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Receta Prosciutto Bruschetta And Cantaloupe Chutney
by Global Cookbook

Prosciutto Bruschetta And Cantaloupe Chutney
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  Raciónes: 12

Ingredientes

  • 12 x baguette slices, 1/4" thick
  • 2 Tbsp. extra virgin olive oil
  • 12 x thin prosciutto slices see * Note
  • 1/2 med cantaloupe peeled, seeded,
  •     and diced
  • 1 sm shallot diced
  • 1/2 c. light brown sugar - (firmly packed)
  • 1/4 c. white wine vinegar
  • 1 Tbsp. chopped fresh ginger see * Note
  • 2 x garlic cloves chopped
  • 1/4 tsp salt
  • 1/4 tsp grnd cloves
  • 1/8 tsp grnd red pepper (optional)

Direcciones

  1. Note: Thinly sliced country ham may be substituted for prosciutto; 1/4 tsp. grnd ginger may be substituted for fresh ginger.
  2. Place baguette slices on a baking sheet, and brush tops with oil. Broil 3 inches from heat (with electric oven door partially open) till toasted, turning once. Top toast with prosciutto and Cantaloupe Chutney. Serve with remaining chutney.
  3. For Cantaloupe Chutney: Combine first 8 ingredients and, if you like, red pepper, in a large nonaluminum saucepan; cook over medium-low heat, stirring often, 45 min or possibly till thickened. Cold. (Makes 1 1/2 c.)
  4. This recipe yields 12 appetizer servings.