Caciovallo Crostini with Wilted Arugula and Cherry Tomatoes

White Gold Caciocavallo Crostini with Wilted Arugula and Cherry Tomatoes

1 small baguette sliced into ¼ inch pieces (should have at least 12 slices)

½ cup olive oil

2 cloves garlic crushed

Ground pepper and coarse salt

Preheat oven to 350°F

Place the baguette slices on a baking sheet; brush both sides with the olive oil; brush with the crushed garlic; season lightly with the pepper and salt. Bake until golden turning the baguette slices once. Set the crostini on a serving plate.

12 thin slices White Gold Caciocavallo cheese

1 red pepper (roasted in oven or over flame on gas burners] sliced into thin strips

12 thin slices of prosciutto

1 tbsp. olive oil

4 cups baby arugula

1 cup red or yellow cherry tomatoes cut in half

¼ cup aged balsamic vinegar

Place the slices of cheese on top of the crostini; follow with strips of red pepper placed horizontally; top with slices of the prosciutto.

Place the olive oil in a medium sized skillet and heat over medium heat; add the cherry tomatoes and sauté for 1 minute; add the baby arugula and cook just until wilted. Top each crostini with a portion of the wilted arugula and cherry tomatoes. Drizzle with balsamic vinegar and serve.

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