Description
A perfect starter for a summer meal.
Ingredients
Scale
For the prosciutto:
- 24 ea Prosciutto, sliced paper thin
- 2 cup Apple butter
- 8 oz Aged cheddar cheese
- ½ cup Balsamic vinegar glaze
- ½ cup Extra virgin olive oil
- 12 ea Sourdough sliced, or your favorite crusty-rustic bread
For the apple butter:
- 8 ea Apples, granny smith or honey-crisp apples (skin on, core removed, large chunks)
- 3 tbsp Butter
- ½ cup Sugar
- ½ cup Brown sugar
- 2 tbsp Vanilla extract
- 2 tbsp Cinnamon, ground
- 1 tbsp Allspice, ground
- 1 tbsp Ginger, ground
- 1 tsp Nutmeg, ground
- 4 cup Apple cider
- 3 tbsp Butter, cubed small
Sourdough Toast
- 12 ea Sourdough slices
- ¼ cup Extra virgin olive oil
- 1 tbsp Sea salt
Instructions
For the apple butter:
- In a heavy bottom sauce pot over medium heat add the 3tbsp butter and brown until nutty aroma.
- Add the cut apples and stir into browning butter. Add sugar, brown sugar, vanilla and remaining spices.
- Stir to combine all ingredients and add apple cider.
- Bring mixture to a simmer and turn heat to low. Stir consistently to keep mixture from sticking.
- Cook down the apple mixture until almost dry. This will take 1 – 1.5 hrs. Time takes time here, but enjoy the aroma as the mixture reduces.
- Once mixture has reduced, turn off heat and purée the mixture with immersion blender adding remaking 3 tbsp of butter until smooth.
- Allow mixture to cool fully.
- Refrigerate for up to 7 days.
For the sourdough toast:
- Preheat oven to 375 degrees.
- Lay sliced bread on baking sheet tray.
- Brush bread with EVOO and sprinkle with sea salt.
- Toast in oven until golden brown on the edges.
- Allow to cool prior to serving.
Plating:
- Spread 1 tbsp of apple butter onto each slice of toasted sourdough.
- Gently fold and feather the prosciutto on the toast. 2 slices of prosciutto for each slice of sourdough toast.
- Sprinkle the toast with the aged cheddar.
- Drizzle with balsamic glaze and EVOO.
- Pinch of sea salt helps to add an extra flavor pop.