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Makes 12 servings

9 thin slices cured ham
2 11-ounce tubes refrigerated polenta with sun-dried tomato
3/4 cup (3 oz) Wisconsin Asiago cheese, shredded
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. Sundried tomato-flavored mayonnaise
Nonstick cooking spray as needed

Cooking Directions
Preheat oven to 400°F.

Coat a baking sheet with nonstick cooking spray. Slice each tube of polenta into 6 slices. Arrange slices on baking sheet. With a small spoon, scoop out shallow depression in each slice. Spray slices light with nonstick cooking spray. Bake for 20 minutes.

In a small bowl, combine Asiago cheese, Roma tomato, pine nuts, and basil. Set aside. Stack three slices of ham and cut into quarters, keeping stacks intact. Repeat twice.

To assemble, spoon some of the cheese mixture into depressions in polenta slices. Top each polenta slice with about 1/2 teaspoon of the tomato-flavored mayonnaise. Add a stack of ham slice quarters to each polenta slice. Top each with some of the remaining cheese mixture. Return the crostini to oven and heat 2-3 minutes or until cheese is slightly melted.

Serving Suggestions
As featured at the International Association of Culinary Professionals breakfast. The assembly for this dish takes a little time, but makes a pretty and tasty meal. Polenta is a staple in northern Italy made from cornmeal and makes for a hearty breakfast and can often be found either in the produce refrigerated section or in a speciality area of a large supermarket.

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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