Mandarin Prosciutto Bruschetta
Mandarin & Prosciutto Bruschetta make every guest sing a little song of love! Salty, sweet, crunchy, and indulgent bites; perfect for gatherings, or anytime you need a glorious nibble. Toasted crostini get topped with a little slice of prosciutto, mandarin and shallot chutney for a sweet and salty bite and burst of juice. This recipe works beautifully with our White Mandarin Balsamic and Shallot EVOO!
- 1 baguette
- Shallot EVOO
- 2 cups sliced shallots
- ½ teaspoon kosher salt
- ½ cup White Mandarin Balsamic
- ½ cup brown sugar
- 1 bay leaf
- 1 teaspoon crushed coriander seeds
- 1 cup Mandarin segments roughly chopped
- 14 slices prosciutto
- Toasted hazelnuts crushed
- Fresh thyme
Heat oven to 375ºF. Slice baguette thinly, brush with olive oil and bake until just toasted. Let cool.
In a skillet over medium heat sauté the shallot and salt in 1 tablespoon olive oil until soft and translucent, about 20 min. Add the vinegar, brown sugar, bay leaf and coriander seeds and let simmer until vinegar is reduced and almost gone. Add the Mandarin segments and stir. remove from heat.
Top toasted baguette slices with a ½ piece of prosciutto, a spoonful of the Halo chutney and sprinkle with hazelnuts and thyme.
Double the caramelized shallot portion of this recipe. It keeps well in the fridge, and if you don't use it for other wonderful things, you'll have extra for the next batch of bruschetta bites!