Prosciutto and Cucumber Crostini with Arugula Mustard

1. 1

   Preheat the broiler to high.

2. 2

   For the mustard: Place the arugula, salt and garlic in a food processor.

3. 3

   Pulse until finely chopped.

4. 4

   Add the mustard and maple syrup and puree until smooth.

5. 5

   Transfer to a container and refrigerate until ready to use.

6. 6

   (The mustard can be made up to 2 days in advance.)

7. 7

   For the crostini: Slice the baguette on a steep bias into 1/4-inch slices; it should yield about 18 to 20 slices.

8. 8

   Brush each slice with some of the olive oil and place on a baking sheet.

9. 9

   Sprinkle with the salt and broil until golden brown and crunchy, 5 to 6 minutes.

10. 10

    Set aside to cool.

11. 11

    To assemble, spread 1/2 teaspoon of the arugula mustard onto each crostini.

12. 12

    Top with a ribbon of cucumber and a piece of prosciutto, folded into a ribbon-like shape.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.