Serious Eats: Recipes

Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini 


[Photograph: Bonjwing Lee]

As always with our Cook the Book feature, we have five (5) copies of Bluestem: The Cookbook to give away this week.

At Kansas City's Bluestem, these hearty Crostini with Prosciutto and Hot and Sweet Cipollini are served as a first course but we're liking them as a lunch. Adapted from Bluestem fennel and sweet cipollini onions are cooked down with white wine, orange juice, and sherry vinegar to make a tart, savory jam that's perfect for spooning on slices of crusty grilled bread.

Topping the crostini with salty slices of prosciutto gives these crostini a sandwich-like feel making them a great option for an inspired midday meal.

Why you should make this: The slow-cooked cipollini and fennel jam is downright addictive on its own. We could easily see it as everything from a sandwich spread to a sauce for seafood.

Next time we might think about: Swapping out the prosciutto for a creamy, mild cheese. We have a sneaking suspicion that burrata would be right at home on these crostini.

Adapted from Bluestem by Colby Garrelts and Megan Garrelts. Copyright © 2011. Published by Andrews McMeel. Available wherever books are sold. All Rights Reserved.

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