Crostini with duck prosciutto, young rocket, dates, Humboldt Fog cheese, and balsamic glaze.
TOOLS: Vollrath Induction
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Vollrath.
Date & Duck Prosciutto Crostini
INGREDIENTS
- 1 ea. French baguette, sliced and toasted
- 5-10 cloves Garlic, sliced thin
- Humboldt Fog, crumbled
- 1/2-1 cup Young rocket (arugula)
- Balsamic glaze to drizzle
- 2 cups Dates
- 1 cup Prosciutto or duck prosciutto, diced. Speck, bacon, or guanciale is also fine.
- 1/4 cup Balsamic vinegar
METHOD
- Render prosciutto and dates and sauté for 2-3 minutes on medium heat. If using a fattier cut like bacon be sure to remove some of the rendered fat.
- Add garlic and sauté another 2-3 minutes.
- Deglaze with balsamic vinegar.
- Place date mixture on top of crostini and top with rocket and Humboldt fog crumbs.
- Drizzle with glaze.
