Breakfast Polenta Crostini with Ham and Wisconsin Asiago

Breakfast Polenta Crostini with Ham and Wisconsin Asiago

Yield: 12 servings.

as needed, nonstick cooking spray
2 11-oz. tubes refrigerated polenta with sundried tomato
3/4 cup shredded Wisconsin Asiago cheese (3 oz.)
1 large Roma tomato, seeded and chopped
2 Tbsp. pine nuts, toasted and coarsely chopped
2 Tbsp. snipped fresh basil or 1/2 tsp. dried basil
2 Tbsp.

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