Makes 32 slices
- 4 Fuji apples
- 2 teaspoons vegetable oil
- 1/4 cup balsamic vinegar
- 1/2 cup honey
- 32 1/2-inch thick slices baguette (about 2 inches diameter)
- Olive-oil flavored cooking spray
- 16 very thin slices prosciutto ham (about 10 oz.)
- Fresh sage, for garnish
Peel and core apples. Cut each apple into 16 wedges. In large nonstick skillet over medium heat, warm oil and sauté apples 3 minutes or until crisp tender. Add vinegar and cook 3 minutes or until most of the vinegar is evaporated. Add honey and increase heat to high. When honey bubbles, stir gently for 1 minute until apples are soft. Allow apples to cool in honey syrup. With a slotted spoon remove apples; discard syrup. Heat oven to 400°F. Arrange bread slices on wire rack over cookie sheet. Spray both sides of bread with cooking spray; bake 6 minutes or until edges of bread are golden brown. Remove and arrange on serving platter. Immediately before serving, cut each prosciutto slice into 2- x 1-inch strips. Place one slice of prosciutto on each toast; top with two apple slices. Garnish with fresh sage.
Recipe courtesy of the National Honey Board.
