Crostada with Fontina & Prosciutto
I LOVE entertaining & cooking beautiful food! I got crostada-crazy this Christmas & made this many times. It's a gorgeous WOW & can be made ahead of time & served room temp. And since it's not saucy, the puff pastry holds itself together instead of turning to mush. I adapted a Sara Moulton recipe that I saw on TV in December & it became my go-to! DISCLAIMER: I call this a crostada, but it seems like maybe it should be called a "rustica." Well, mine is called a Crostada & I'm sticking with it!
INGREDIENTS: 1 Puff Pastry sheet (pepperidge farm from the freezer section) Parmesan (shaved with a potato peeler) Fontina cheese Roasted Red Peppers (in a jar, then sliced) Prosciutto (3 oz sliced) Basil (a few leaves, rolled & sliced into chiffonades) Egg wash
INSTRUCTIONS: Let puff pastry sit out & come to room temp. About 30 min. Roll it into a large circle on a lightly floured surface.
.....and prosciutto...leave a lot of room on the edge...
Bake at 425º for 20 minutes.
Top with your basil chiffonades for color & fresh flavor on top. HELLO!
This is so flaky, salty, fresh, with a tasty firm cheese base. AMAZING! Save this for your next party!
XO - - Jessica
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