Crostini w/ Manchego, Guava and Salami “Croutons”
Makes 4 Servings
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WINE PAIRING | |
|---|---|---|
| Oregon Pinot Gris | ||
A crispy blend of sweet, savory, porky & cheesy goodness that evokes a much classier version of Hawaiian pizza.
INGREDIENTS
- Sourdough Bread, thinly sliced into 16 half rounds
- Olive Oil
- 2 1/2oz Manchego Cheese
- 1 block Guava Paste, very thinly sliced
- 3 tbsp Sopressata Salami, very finely cubed (brunoise)
- Fine Extra Virgin Olive Oil
- High Heat Oil
- Optional Garnish: Micro Marigold Petals
DIRECTIONS
1
Brush the sourdough slices with olive oil on one side. Spread them out on a baking sheet and broil them until lightly crisped and browned. Remove them from the oven.
2
Put 1 tbsp of finely grated manchego cheese on each crostini.
3
Put the cubed sopresatta in a frying pan with a ½ tbsp. of oil. Slowly render it until it crisps up.
4
Lightly broil the crostini, just long enough to melt the cheese.
5
Top each crostini with some of the sopressata cubes, guava slices, and (if desired) marigold petals. Drizzle with the olive oil. Serve.