Northwest Bruschetta

YIELD: Makes 32 slices



Fuji apples

2 tsp.

vegetable oil

1/4 cup

balsamic vinegar

1/2 cup


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.