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Low Sodium Crostini With Prosciutto and Pear
Christopher Lower

Low Sodium Crostini With Prosciutto And Pear

An elegant appetizer that is easy to make and a hit for your party. 
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12 crostinis
Course: Appetizer
Cuisine: American
Calories: 106.2
Ingredients Method Nutrition

Ingredients
  

For The Low Sodium French Bread
  • 3 1/2 cups Bread Flour No Sodium Flour
  • 1 1/4 oz packet Active Dry Yeast
  • 1 1/4 cups Warm Water
For The Low Sodium Crostini With Prosciutto And Pear
  • 1 Baguette French Bread sliced into 12 slices
  • 2 tbsp Olive Oil extra virgin
  • 1 tsp Black Pepper fresh ground
  • 2 tbsp Balsamic Vinegar
  • 1/3 cup Red Onion Finely minced
  • 2 tbsp Honey
  • 1/3 lb Prosciutto Lower Sodium
  • 1 Pear cored and sliced into 1/2" slices
  • 2 oz Block Swiss Cheese Cut into 2" x 2" x 1/2" thick slices
  • 1 tbsp Basil finely chopped

Method
 

To Make The Low Sodium French Bread
  1. Per instructions for your bread machine, add the flour, yeast, and water to the pan and start the machine on the dough setting
  2. When complete, remove the dough from the machine with floured hands and place on a floured surface. Cut the dough in half and roll and form the bread into two equal 12" long baguette loaves. 
  3. Place the loaves on a greased baking sheet. Cover with a towel and let the dough rise until double in size. (about an hour)
  4. Preheat the oven to 450 degrees F. Bake the loaves on the center rack for 25-30 minutes, rotating the sheet halfway through. Allow to cool on a wire rack. 
To Make The Low Sodium Crostini With Prosciutto And Pear
  1. Preheat the broiler of the oven.
  2. In a small saucepan add 1 T oil, balsamic vinegar, red onions, and honey and bring to a boil, then reduce heat to low and allow mixture to reduce and thicken.
  3. Lay bread slices on a baking sheet and brush with oil. Season with fresh cracked black pepper and place on the top rack in the oven to toast side for 2 minutes and remove.
  4. Flip the bread over, brush with oil, season with pepper. Add slices of Swiss cheese, and return to oven.Toast until cheese is melted.
  5. Wrap the pear slices with the prosciutto and place atop the cheese. Drizzle the vinegar reduction over the Crostini.
  6. Garnish with finely chopped fresh basil and serve.

Nutrition

Serving: 1crostiniCalories: 106.2kcalCarbohydrates: 4.3gProtein: 5.7gFat: 7.5gSaturated Fat: 3.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.8gCholesterol: 17.8mgSodium: 200.2mgPotassium: 36.6mgFiber: 0.5gSugar: 1.5g
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