June 25, 2014

Smoked Garlic & Taleggio Crostini

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An overcast summers day had me hankering for sunnier climates and good Italian food. After a morning of running errands in the drizzle we stopped by The Cotswold Cheese company, a great little haven of good cheese, wine, charcuterie and all other things delicious like Truffle pasta we picked up some smoked garlic, which smells unbelievable and tastes better, some prosciutto, some taleggio and sourdough we set about making the best (and probably most unhealthiest crostini for lunch.

I like to always lightly fry up my prosciutto to make it crispy - up to you but i think it makes it slightly more delicious and of course crispy. 

Cut the top off your garlic blub and roast it in the over for about 30 minutes. This makes garlic soft and spreadable so you can squeeze out the flesh from the skins and spread decadently on your toast. 

Top with sliced taleggio and melt under the grill until golden and bubbling. 

Then top with the crispy prosciutto and serve! 

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