Courtesy of National Pork Board
12Servings•15 Min.Prep Time•20 Min.Cook Time•
原料：
- 9 thin slices cured ham
- 2 (11-oz.) tubes refrigerated polenta with sun-dried tomato
- 3/4 c. Wisconsin Asiago cheese, shredded
- 1 large Roma tomato, seeded and chopped
- 2 Tbsp. pine nuts, toasted and coarsely chopped
- 2 Tbsp. snipped fresh basil or 1/2 tsp. dried basil
- 2 Tbsp. sun-dried tomato-flavored mayonnaise
- non-stick cooking spray, as needed
说明：
- Preheat oven to 400°F.
- 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 min.
- 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 assemble, spoon some of the cheese mixture into depressions in polenta slices. Top each polenta slice with about 1/2 tsp. 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 min. or until cheese is slightly melted.
- Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
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