Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini 

Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini\u00a0\u2028

[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.

  • Yield:Serves 4
  • Active time: 30 minutes
  • Total time:30 minutes


  • 1 tablespoon olive oil
  • 1 small fennel bulb, trimmed and sliced into 1/4-inch-thick slices
  • 8 cipollini onions, peeled
  • 2 cloves garlic, smashed and chopped
  • 1 cup white wine
  • Juice of 2 oranges
  • 2 tablespoons sherry vinegar
  • 2 tablespoons sugar
  • 12 drops mustard essence
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 thick slices rustic bread
  • 4 ounces sliced prosciutto


  1. 1.

    Heat the olive oil in a large sauté  pan over medium-high heat. Add the fennel and onions and sauté until browned, stirring to get an even coloring, about 5 minutes. Add the garlic, wine, juice, vinegar, and sugar. Simmer and reduce for 5 minutes, just to soften the onions. Take the pan off the heat and stir in the mustard essence. Season with salt and pepper to taste. Set aside. 

  2. 2.

    Brush the extra-virgin olive oil over both sides of each slice of bread. Toast the bread in a skillet over mediumhigh heat until just golden brown. Season with a bit of salt. 

  3. 3.

    To serve, put a slice of toasted bread on each of 4 plates. Top each slice with some prosciutto and the fennel and cipollini mixture. Serve immediately.