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Cornbread Crostinis with Prosciutto and Nectarines
Amping up your standard crostini with cornbread is my new summer personality. You don't need to turn the oven on because you cook it like a pancake, but you still get all the corny goodness, topped with prosciutto, nectarine and honey and you just cannot go wrong. Even better you can make the cornbread days in advance, and just serve day of with your toppings for a stunning 5 minute appetizer. Even if you don't prep in advance it's still under 30 minutes and sure to wow. Added bonus is that these are one of the verrrrrry few appetizers that get better the longer they sit out - if they make it that long.
1/4 cup flour
1/4 cup cornmeal
1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
2 tbsp diced pickled jalapenos
3 tbsp olive oil
Honey to drizzle
1 ear corn
1 nectarine
1 tsp lemon juice
8 slices prosciutto
1 egg
1/4 cup whole milk
Cornbread Crostini
1/4 cup whole milk
1 tsp lemon juice
1 egg
1/4 cup flour
1/4 cup cornmeal
1/2 tsp baking powder
1 tsp sugar
1/2 tsp salt
2 tbsp diced pickled jalapenos
1 tbsp olive oil
1 ear corn
Pre Recipe Prep
Make your cornbread
To a small bowl, add 1/4 cup milk and 1 tsp lemon juice. Set aside. To a separate bowl, add 1/4 cup flour, 1/4 cup cornmeal, 1/2 tsp baking powder, 1 tsp sugar and 1/2 tsp salt. Whisk together and set aside.
To your milk bowl, add 1 egg and 1 tbsp olive oil and whisk until smooth. Add in corn and jalapenos and mix. Add wet ingredients into dry ingredients and mix very lightly until just incorporated.
To a medium pan over medium heat, warm 2 tbsp olive oil. Once warmed, add your cornbread mixture, smooth out to be about 1/2 inch thick, and cover with a lid. Cook for 5-7 minutes until slightly golden underneath. Flip and cook for another minute. Remove from heat and set aside.
Make your crostini
Cut your nectarine into pieces about 1 inch wide and 1/4 inch thick. Cut your cornbread into uniform squares - you should get about 16 and will have some with curved edges. Assemble the cornbread pieces on your serving platter. Top with 1/2 slice prosciutto piled on, then your nectarine slice. Drizzle with honey and salt and serve.
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