Northwest Bruschetta

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.

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