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RECIPES

Strawberry, Fontina and Prosciutto Crostini

Wisconsin Cheese Strawberry, Fontina and Prosciutto Crostini Recipe

Active Time

25 Minutes

Servings

Makes

1 Dozen Crostini

Ingredients

12 slices French bread baguette (1/4-inch thick)
3 tablespoons olive oil, divided
12 slices Roth Original Fontina cheese, halved (about 8 ounces)
4 thin slices prosciutto, cut into thirds
4-6 large fresh strawberries, hulled and thinly sliced
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina can be used in this recipe.

Instructions

Heat oven to 400°F.
Place bread on an ungreased baking sheet; brush 1 tablespoon olive oil on each side. Bake for 4-6 minutes or until lightly toasted. Remove to a wire rack to cool slightly.
Top each toast with 2 fontina slices, prosciutto and a strawberry slice. Whisk the balsamic vinegar, salt, pepper and remaining olive oil in a small bowl; drizzle over toasts. Serve immediately.

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In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. Whether it’s a grilled cheese sandwich, potatoes au gratin, or a charcuterie board, Wisconsin cheese makes every dish and recipe tastier.