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Name: Party Polenta Crostini
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 75 g Dolcelatte cheese; sliced; ; aubergine,; 1 ts Fresh thyme leaves; 4 tb Extra Virgin Olive Oil; ; peppers and; 1 tb Balsamic vinegar; 3 Plum tomatoes; skinned,; ; diced; Flaked sea salt and freshly; 350 g Mixed vegetables; such as; Trimmed; 1 Garlic clove; peeled and; 200 g Parmesan cheese; freshly; TOPPINGS; ; pepper; Olive oil for brushing; ; chopped; 1 pk Polenta; 6 Fresh basil leaves; roughly; 6 Thin slices Parma ham; each

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INGREDIENTS

75 g Dolcelatte cheese; sliced
; aubergine,
1 ts Fresh thyme leaves
4 tb Extra Virgin Olive Oil
; peppers and
1 tb Balsamic vinegar
3 Plum tomatoes; skinned,
; diced
Flaked sea salt and freshly
350 g Mixed vegetables; such as
Trimmed
1 Garlic clove; peeled and
200 g Parmesan cheese; freshly
TOPPINGS
; pepper
Olive oil for brushing
; chopped
1 pk Polenta
6 Fresh basil leaves; roughly
6 Thin slices Parma ham; each

Servings

INSTRUCTIONS

First prepare the polenta following the instructions on the packet. Beat the Parmesan cheese into the polenta. Spread the polenta in a large baking tray to make a layer about 2.5cm thick. Leave to cool. Meanwhile, make the toppings. For the tomatoes al crudo, place the tomatoes in a bowl and stir in the garlic, basil and 2 tablespoons of the oil. Season well with salt and freshly ground black pepper. For the marinated grilled vegetables, thinly slice the mixed vegetables into long strips. Heat a griddle until smoking, then add the remaining oil and place the vegetables on the griddle. Cook for 3-4 minutes on each side until golden brown. Transfer to a bowl and season with salt, freshly ground black pepper and the thyme leaves. Add the balsamic vinegar. Once the polenta is cool and solid, cut it into thick, long fingers. Preheat the grill to hot. Brush the polenta fingers with olive oil and place on a foil-lined grill pan. Toast the polenta under the grill for 2 minutes on each side until golden brown and crisp. Top one third of the polenta fingers with the dolcelatte cheese and ruffled-up Parma ham. Grill for a further 2 minutes until the cheese is melted and bubbling. Top another third of the polenta fingers with the tomatoes al crudo, and the remainder with the mixed grilled vegetables. Serve the polenta crostini on a large platter or wooden boards. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Party Polenta Crostini

75 g Dolcelatte cheese; sliced 
  ; aubergine, 
1 ts Fresh thyme leaves 
4 tb Extra Virgin Olive Oil 
  ; peppers and 
1 tb Balsamic vinegar 
3  Plum tomatoes; skinned, 
  ; diced 
  Flaked sea salt and freshly 
350 g Mixed vegetables; such as 
  Trimmed 
1  Garlic clove; peeled and 
200 g Parmesan cheese; freshly 
  TOPPINGS 
  ; pepper 
  Olive oil for brushing 
  ; chopped 
1 pk Polenta 
6  Fresh basil leaves; roughly 
6  Thin slices Parma ham; each

First prepare the polenta following the instructions on the packet.    Beat the Parmesan cheese into the polenta. Spread the polenta in a large  baking tray to make a layer about 2.5cm thick. Leave to cool.    Meanwhile, make the toppings. For the tomatoes al crudo, place the tomatoes  in a bowl and stir in the garlic, basil and 2 tablespoons of the oil.  Season well with salt and freshly ground black pepper.    For the marinated grilled vegetables, thinly slice the mixed vegetables  into long strips. Heat a griddle until smoking, then add the remaining oil  and place the vegetables on the griddle. Cook for 3-4 minutes on each side  until golden brown. Transfer to a bowl and season with salt, freshly ground  black pepper and the thyme leaves. Add the balsamic vinegar.    Once the polenta is cool and solid, cut it into thick, long fingers.  Preheat the grill to hot. Brush the polenta fingers with olive oil and  place on a foil-lined grill pan. Toast the polenta under the grill for 2  minutes on each side until golden brown and crisp.    Top one third of the polenta fingers with the dolcelatte cheese and  ruffled-up Parma ham. Grill for a further 2 minutes until the cheese is  melted and bubbling.    Top another third of the polenta fingers with the tomatoes al crudo, and  the remainder with the mixed grilled vegetables. Serve the polenta crostini  on a large platter or wooden boards.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved.    Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 4 servings

Calories: 241
Calories from Fat: 241 (100%)

Amt Per Serving		% DV

	Total Fat 27g	36 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 3.7mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 241

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