Because of county curfews that are in effect for Hennepin, Ramsey, Anoka and Dakota counties, all of our stores in those counties will close at 7 p.m. on Monday, April 12 and open at 6 a.m. on Tuesday, April 13. Our stores that are not in those counties – Prior Lake, Woodbury, Chanhassen and St. Cloud – will close at 10 p.m. on Monday, April 12 and open at 6 a.m. on Tuesday, April 13.
1/2cupIl Forteto Pesto alla Genovese pesto, divided
3ouncethinly sliced prosciutto
3/4cuproasted tomatoes in olive oil, drained, diced, (from olive bar in deli)
1cupshredded Trugole cheese
Place baguette slices on baking sheet. Place on oven rack 4 inches below broiler. Broil slices until just golden (about 1 minute). Turn; broil just until golden.
Spread each baguette slice with 1 teaspoon pesto. Slice prosciutto crosswise into ½-inch strips; arrange over pesto on each baguette slice. Evenly divide tomatoes over prosciutto; sprinkle with cheese.
Broil until cheese is melted (1-2 minutes).
To Serve: Remove pan from freezer. Using a large spoon, scrape across frozen surface to create ice particles. Serve immediately in frozen stemmed glasses.
Variations: Substitute 4 ounces pancetta, diced, cooked crisp for the prosciutto.
Substitute diced, seeded Roma tomatoes for roasted tomatoes.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.