by Tata Bench
This is my essential appetizer. Toasted Crostini topped with a little slice of salty Prosciutto and some tangy Mandarin and Shallot Chutney. I’ve been known to make a full meal of these little bites. Double the caramelized shallot and mandarin portion of this recipe and keep the extra in the fridge. It works beautifully on top of chicken or a roast ham sandwich—or even for your next batch of crostini bites.
- 2 cups sliced shallots, sliced root to tip
- 1⁄2 teaspoon kosher salt
- 1 tablespoon olive oil
- 1⁄2 cup white balsamic vinegar
- 1⁄2 cup light brown sugar
- 1 bay leaf
- 1 teaspoon crushed coriander seeds
- 1 cup fresh mandarin or clementine segments, roughly chopped
- 1 recipe Crostini (below), prepared
- 14 slices prosciutto
- Toasted hazelnuts, crushed Fresh thyme
- In a medium, nonstick skillet over medium-low heat, sauté the shallots and salt in olive oil, stirring often, until soft and translucent, 10 to 12 minutes. Add the vinegar, brown sugar, bay leaf, and coriander seeds and let simmer until vinegar is reduced and almost gone, 10 to 12 minutes more. Stir in the mandarin seg- ments. Remove from heat and let cool slightly.
- Top crostini with a half piece of prosciutto and a spoonful of the mandarin chutney. Sprinkle with hazelnuts and thyme leaves.
- 1 baguette, sliced 1⁄4-inch thick
- 1⁄4 cup olive oil
- Kosher salt
- Heat oven to 375oF. Brush slices of bread lightly with olive oil on both sides. Lay slices flat on rimmed baking sheets and sprinkle with some salt.
- Bake, rotating pans halfway through, until lightly golden and crisp, 10 to 12 minutes. Let cool.
- Store crostinis in a zip-top bag for up to 3 days.
Looks Delicious. Whenever I caramelize onions or shallots, I slice them from their root to the tip. Slicing them crosswise into rings or half-moons causes them to cook into long, stringy worms. The root-to-tip method allows the shallot or onion to hold its shape, looks better, and is easier to eat.