Mustard Fruit & Creamy Red Pepper-Cheese Crostini

Mustard Fruit & Creamy Red Pepper-Cheese Crostini
32 servings, 2 crostini each


Ingredients Weights Measures
Mustard Fruit
not fully ripened pears, peeled, cut into 1/2-inch dice - -
dried apricots, cut into 1/4-inch-wide strips - -
dried cherries - -
dried cranberries - -
golden raisins - -
dried figs, stemmed, quartered - -
dry white wine - -
sugar - -
GREY POUPON Classic Dijon Mustard - -
yellow mustard seeds - -
crushed red pepper - -
Creamy Red Pepper Cheese
PHILADELPHIA Original Cream Cheese, softened - -
roasted red peppers, peeled, seeded and pureed - -
minced fresh garlic - -
fresh chives, finely chopped - -
fresh parsley, minced - -
Candied Pineapple
fresh pineapple, small dice - -
butter - -
sugar - -
French bread, cut into 1/2-inch thick slices, brushed with olive oil and toasted - -
thinly sliced prosciutto, baked until crisp, broken into 4 pieces each - -
tomatoes, small dice - -
fresh tarragon sprigs - -


MUSTARD Fruit: Bring pears, dried fruit and wine to boil in saucepan on medium heat; simmer on medium-low heat 30 min. or until the wine is reduced by 75%, stirring occasionally. Remove from heat.

ADD remaining ingredients; stir until sugar is completely dissolved. Cool. Let stand at room temperature 24 hours.

TRANSFER to glass container; cover tightly. Refrigerate up to 1 week.

CREAMY Red Pepper Cheese: Combine all ingredients.

CANDIED Pineapple: Cook ingredients in saucepan on medium heat 5 min. or until pineapple is caramelized, stirring frequently. Remove from heat. Let stand at room temperature until ready to use.

FOR each serving, 2 crostini: Spread each of 2 toast slices with 1 Tbsp. Creamy Red Pepper Cheese; top each with 1 Tbsp. Mustard Fruit and 1 tsp. Candied Pineapple. Stand a piece of proscuitto on one side of each toast slice. Sprinkle with a few pieces of tomato. Garnish each with a sprig of tarragon.

Kraft Kitchens Tips

Substitute 4 tsp. freshly ground black pepper (or 1 tsp. freshly ground black pepper for trial recipe) for the red pepper puree in the Creamy Red Pepper Cheese.
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