Photo of Breakfast Polenta Crostini with Ham & Wisconsin Asiago

Breakfast Polenta Crostini with Ham & Wisconsin Asiago

Published: October 09, 2015

Prep/Cook Time: 35 minutes

Servings: 12


  • 9 thin slices Hatfield® Deli Ham
  • 2 11-oz tubes refrigerated polenta with sundried tomato
  • 3/4 cup Wisconsin Asiago cheese, shredded
  • 1 large Roma tomato, seeded and chopped
  • 2 tablespoons pine nuts, toasted and coarsely chopped
  • 2 tablespoons snipped fresh basil, OR 1/2 teaspoon dried basil
  • 2 tablespoons sun-dried tomato-flavored mayonnaise
  • Nonstick cooking spray, as needed


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
Recipe Search