Crostini with white beer cheese, prosciutto and arugula

Name: Crostini with white beer cheese, prosciutto and arugula
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Cuisine: Québécoise
Ingredients: 5 tablespoons cream cheese; 4 tablespoons ricotta cheese; Zest of 1/2 blood orange; 1 tablespoon Blanche de Chambly Orange Sanguine beer by Unibroue (or any other light white fruity beer); 5 chives sprigs, finely chopped; Olive oil; Salt and pepper from the mill; 8 slices of Belgian bread; Olive oil; 8 slices of Serrano ham (or prosciutto), white fat removed; Arugula; Balsamic vinegar

Preparation 15 min
Cooking 5 min
Servings 8
Freezing I do not suggest

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Ingredients
Preparation
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A solid new recipe in collaboration with Unibroue and the release of their new Blanche de Chambly Orange Sanguine! A crostini with creamy orange cheese, Serrano ham and arugula. Watch out summer, we are ready !!!

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Ingredients for the cheese

5 tablespoons cream cheese
4 tablespoons ricotta cheese
Zest of 1/2 blood orange
1 tablespoon Blanche de Chambly Orange Sanguine beer by Unibroue (or any other light white fruity beer)
5 chives sprigs, finely chopped
Olive oil
Salt and pepper from the mill

Ingredients

8 slices of Belgian bread
Olive oil
8 slices of Serrano ham (or prosciutto), white fat removed
Arugula
Balsamic vinegar

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Preparation

In a bowl, put the ingredients for the cheese, drizzle a thin stream of olive oil, season with salt and pepper and mix well. Reserve in the fridge.
Preheat the barbecue to maximum power and reduce to medium power. Drizzle the bread with olive oil on both sides and rub to spread.
Place the slices on the grills and cook 1 to 2 minutes per side or until the bread is lightly toasted.
Spread 1 tablespoon of the cheese mixture on the croutons. Add a slice of Serrano ham followed by a few arugula leaves. Add a drizzle of olive oil followed by a drizzle of balsamic vinegar then season with salt and pepper. Cut into pieces and serve immediately!

Our sommeliers suggest

Bernard-Massard Cuvée de l'Ecusson Brut

Luxembourg

Bernard-Massard Cuvée de l'Ecusson Brut is a fruity, lively pink sparkling wine from Luxembourg, made from pinot noir. The bubbles clear your mouth after the salty prosciutto, the creamy cheese and the peppery arugula, and its red-berry side picks up the blood orange zest. Perfect for happy hour, a crostini in one hand and a glass in the other! See the product

Gose à l'Orange Sanguine et Citron Meyer, 5%

Bièrerie Shelton

Blood orange is in the spread and in the beer: it's the same aroma on both sides. The salt in the gose clings to the prosciutto while its acidity lifts the milder cheese mixture. Its wheat finish goes with the crunch of the grilled crostini. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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