50 g/2 oz sultanas, soaked in hot water for 10 minutes and drained
80 g/3 oz capers, coarsely chopped
25 g/1 oz pine nuts, coarsely chopped
50 g/2 oz prosciutto, finely chopped
25 g/1 oz butter 1 teaspoon sugar
12 teaspoons plain flour
juice of 1 small orange, strained
3 tablespoons white wine vinegar
1 baguette, sliced diagonally
salt and pepper


1.Coarsely chop the sultanas. Mix together the sultanas, capers, pine nuts and prosciutto in a bowl.
2.Put the butter, sugar and flour in a small saucepan and stir over a low heat.
3. When the mixture starts to froth, pour in the orange juice and vinegar and cook for a few minutes more.
4. Pour the sauce over the prosciutto mixture, season with salt and pepper to taste and mix gently.
5.Lightly toast the bread slices on both sides and spread with plenty of the prosciutto mixture.
6.Arrange on a serving dish and serve warm. These crostini are also good served cold.
7.They have an unusual flavour, but are really worth tasting.

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