As featured at the International Association of Culinary Professionals breakfast. The assembly for this dish takes a little time, but makes a pretty and tasty meal. Polenta is a staple in northern Italy made from cornmeal and makes for a hearty breakfast and can often be found either in the produce refrigerated section or in a specialty area of a large supermarket.
- 9 slices ham
- 22 ounces polenta (tubes refrigerated, with sun-dried tomato)
- 3/4 cup asiago (Wisconsin, shredded)
- 1 roma tomatoes (large, seeded and chopped)
- 2 tablespoons pinenuts (toasted and coarsely chopped)
- 2 tablespoons fresh basil
- 1/2 teaspoon dried basil
- 2 tablespoons mayonnaise (sundried tomato-flavored)
- nonstick cooking spray (as needed)
- 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 light with nonstick cooking spray. Bake for 20 minutes.
- 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 teaspoon 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 minutes or until cheese is slightly melted.