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Pear-Gouda-Prosciutto Crostini with Cucumber Sprouts
Ideal for a breakfast or lunch main course or a dinner starter.
Ingredients:
4 thick slices of French white loaf, toasted
2 Markon First Crop Pears, sliced
8 oz. Gouda cheese, sliced into 4 large pieces
8 oz. prosciutto, cooked
1/4 C honey
1 C cucumber sprouts, to garnish
Instructions:
Layer pears, cheese, and prosciutto on each slice of bread. Drizzle with honey and top with sprouts. Serve warm or cold.
Meal Type:
Fall
Spring
Summer
Winter
Appetizers
Breakfast
Vegetarian