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Friday, April 27, 2012

Hawaiian Bruschetta

Cooking can be exhausting, as Sous Chef Bailey knows all too well. Sometimes it's nice to put down the whisk and just bask in the sun for a bit. Thankfully, it's supposed to be sunny and in the 80's this weekend! I plan on laying out at the pool tomorrow and soaking up some rays. I still have some color left from my spray tan last week, so I shouldn't be blinding everyone with pasty white skin!

Most people have certain recipes that they love from their childhood. One I always remember is my mom's grilled ham steak because of the delicious glaze she would put on it before grilling! Using that glaze was how I got my husband to eat a ham steak (he claimed he hated ham steak prior to eating it). I like to take recipes like that and see how I can put a different spin on it, which led me to create the Hawaiian Bruschetta. I love the combination of the diced pineapple and the ham glaze is so savory! I recommend diced the pineapple as small as you can so it makes it easier to bite. You can substitute Allspice for the cloves and nutmeg. Enjoy!

-1/3 cup maple syrup
-1/8 teaspoon dry mustard
-1/8 teaspoon cloves
-1/8 teaspoon nutmeg
-5-6 slices Canadian ham, diced small
-3-4 pineapple rings, diced small
-thin sliced French bread slices
-EVOO for drizzling

1. Drizzle the slices of French bread with a little EVOO. Either grill to crisp, or place under the broiler for 4-5 minutes.

2. In a mixing bowl, combine the syrup, dry mustard, cloves, and nutmeg. Add the diced ham and stir to coat. Spoon on top of the crisp bread slices and place under broiler 2-3 minutes to warm. Remove from oven and top with a few pieces of diced pineapple.

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