Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini

Dairy Free
Health score
3%
Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini
30 min.
4
425kcal

Suggestions


Indulge in the delightful flavors of Bluestem's Crostini with Prosciutto and Hot and Sweet Cipollini, a perfect dish for any occasion. This dairy-free appetizer is not only quick to prepare, taking just 30 minutes, but it also serves as a stunning starter for your next gathering or a savory snack to enjoy with friends. With a calorie count of 425 per serving, you can savor each bite without the guilt.

The combination of caramelized cipollini onions and aromatic fennel creates a sweet and savory base that pairs beautifully with the rich, salty prosciutto. The addition of orange juice and sherry vinegar adds a zesty brightness, while the mustard essence provides a unique depth of flavor that will leave your guests wanting more. Each crostini is a perfect balance of textures and tastes, making it an irresistible choice for antipasti lovers.

Whether you're hosting a dinner party or simply looking to elevate your snacking game, this recipe is sure to impress. The rustic bread, toasted to perfection, serves as the ideal canvas for the vibrant toppings. So gather your ingredients, fire up the skillet, and get ready to create a dish that embodies the essence of Italian cuisine. Your taste buds will thank you!

Ingredients

  •  cipollini onions peeled
  • small fennel bulb trimmed sliced into 1/4-inch-thick slices
  • cloves garlic smashed chopped
  •  orange juice 
  • 12 drops mustard 
  • tablespoons olive oil extra virgin extra-virgin
  • ounces pancetta sliced
  • slices bread crumbs thick
  • servings pepper black freshly ground
  • tablespoons sherry vinegar 
  • tablespoons sugar 
  • cup wine 

Equipment

  • frying pan

Directions

  1. Heat the olive oil in a large sauté pan over medium-high heat.
  2. Add the fennel and onions and sauté until browned, stirring to get an even coloring, about 5 minutes.
  3. Add the garlic, wine, juice, vinegar, and sugar. Simmer and reduce for 5 minutes, just to soften the onions. Take the pan off the heat and stir in the mustard essence. Season with salt and pepper to taste. Set aside.
  4. Brush the extra-virgin olive oil over both sides of each slice of bread. Toast the bread in a skillet over mediumhigh heat until just golden brown. Season with a bit of salt.
  5. To serve, put a slice of toasted bread on each of 4 plates. Top each slice with some prosciutto and the fennel and cipollini mixture.
  6. Serve immediately.

Nutrition Facts

Calories425kcal
Protein7.3%
Fat59.61%
Carbs33.09%

Properties

Glycemic Index
75.77
Glycemic Load
8.52
Inflammation Score
-6
Nutrition Score
10.902173933776%

Flavonoids

Malvidin
0.04mg
Catechin
0.46mg
Epicatechin
0.33mg
Eriodictyol
0.68mg
Hesperetin
3.83mg
Naringenin
0.87mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
3.01mg
Kaempferol
0.4mg
Myricetin
0.06mg
Quercetin
12.44mg

Nutrients percent of daily need

Calories:425.37kcal
21.27%
Fat:25.68g
39.51%
Saturated Fat:8.67g
54.19%
Carbohydrates:32.07g
10.69%
Net Carbohydrates:28.29g
10.29%
Sugar:20.17g
22.41%
Cholesterol:18.71mg
6.24%
Sodium:332.07mg
14.44%
Alcohol:6.18g
100%
Alcohol %:2.78%
100%
Protein:7.07g
14.14%
Vitamin K:41.7µg
39.71%
Vitamin C:26.98mg
32.7%
Manganese:0.32mg
16.03%
Potassium:546.88mg
15.63%
Fiber:3.78g
15.12%
Vitamin B3:2.7mg
13.49%
Folate:49.67µg
12.42%
Vitamin B1:0.18mg
11.9%
Vitamin B6:0.24mg
11.89%
Phosphorus:117.07mg
11.71%
Selenium:7.77µg
11.1%
Vitamin E:1.51mg
10.04%
Magnesium:34.33mg
8.58%
Iron:1.47mg
8.17%
Calcium:58.21mg
5.82%
Vitamin B2:0.1mg
5.81%
Copper:0.1mg
4.94%
Zinc:0.72mg
4.81%
Vitamin B5:0.47mg
4.7%
Vitamin A:152.89IU
3.06%
Vitamin B12:0.14µg
2.36%