Party polenta crostini

Yield: 4 servings

Measure Ingredient
1 pack Polenta
200 grams Parmesan cheese; freshly grated
\N \N Olive oil for brushing
3 \N Plum tomatoes; skinned, seeded and
\N \N ; diced
1 \N Garlic clove; peeled and finely
\N \N ; chopped
6 \N Fresh basil leaves; roughly torn
4 tablespoons Extra virgin olive oil
\N \N Flaked sea salt and freshly ground black
\N \N ; pepper
350 grams Mixed vegetables; such as courgettes,
\N \N ; peppers and
\N \N ; aubergine,
\N \N Trimmed
1 teaspoon Fresh thyme leaves
1 tablespoon Balsamic vinegar
75 grams Dolcelatte cheese; sliced
6 \N Thin slices Parma ham; each halved


First prepare the polenta following the instructions on the packet.

Beat the Parmesan cheese into the polenta. Spread the polenta in a large baking tray to make a layer about 2.5cm thick. Leave to cool.

Meanwhile, make the toppings. For the tomatoes al crudo, place the tomatoes in a bowl and stir in the garlic, basil and 2 tablespoons of the oil.

Season well with salt and freshly ground black pepper.

For the marinated grilled vegetables, thinly slice the mixed vegetables into long strips. Heat a griddle until smoking, then add the remaining oil and place the vegetables on the griddle. Cook for 3-4 minutes on each side until golden brown. Transfer to a bowl and season with salt, freshly ground black pepper and the thyme leaves. Add the balsamic vinegar.

Once the polenta is cool and solid, cut it into thick, long fingers.

Preheat the grill to hot. Brush the polenta fingers with olive oil and place on a foil-lined grill pan. Toast the polenta under the grill for 2 minutes on each side until golden brown and crisp.

Top one third of the polenta fingers with the dolcelatte cheese and ruffled-up Parma ham. Grill for a further 2 minutes until the cheese is melted and bubbling.

Top another third of the polenta fingers with the tomatoes al crudo, and the remainder with the mixed grilled vegetables. Serve the polenta crostini on a large platter or wooden boards.

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Carlton Food Network

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