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Proscuitto Baguettes with Apple Catsup

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Submitted by: dnoel1724467

 

Crusty French baguettes, topped with a homemade apple catsup, proscuitto and cocktail onions.
 

Ingredients

  • Apple Catsup Ingredients:
  • 12 tart apples, pared, cored and quartered.
  • 1 cup sugar
  • 1 tsp white pepper
  • 1 tsp ground cloves
  • 1 tsp dry mustard
  • 2 white onions, minced
  • 2 cup pickling vinegar
  • 2 tsp cinnamon
  • 1 Tbsp salt
  • 1/2 cup prepared horseradish
  • Remaining Appetizer Ingredients:
  • 1 16 oz French baguette
  • Olive oil, for brushing
  • 1/2 pound thinly sliced proscuitto
  • Small jar of cocktail onions
  • Sweet Hungarian paprika

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Method

Place the apples in a large pot, covered with water. Cook slowly until the apples are soft and the water has almost completely evaporated. Put the apples through a sieve or vegetable mill. You should have about 1 quart of pulp. Add the remaining ingredients and heat until boiling. Reduce heat and simmer for an hour. Drain jar of cocktail onions. Spread on a paper towel and lightly sprinkle the onions with sweet Hungarian paprika. Set aside. Slice French baguette bread into 1/2 inch rounds. Brush bread rounds with extra virgin olive oil. Place rounds under broiler and toast for 3 to 6 minutes or, until crisped to your liking. Spread a generous layer of Apple Catsup on baguette rounds and top with a thin slice of Proscuitto. Place one or two cocktail onions that have been sprinkled with Hungarian paprika onto a toothpick and spear into each baguette round. Serve as an appetizer.

 

Notes: Prepare Apple Catsup ahead of time. You can store it in the refrigerator for 2 to 3 weeks. A very elegant presentation.

 

Number of Servings: 16

 

Submitted by: dnoel1724467 ()

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