Breakfast Polenta Crostini With Ham & Wisconsin Asiago

• 9 slices ham
• 22 ounces polenta tubes refrigerated, with sun-dried tomato
• 3/4 cup asiago cheese Wisconsin, shredded
• 1 roma tomato large, seeded and chopped
• 2 tablespoons pine nuts toasted and coarsely chopped
• 2 tablespoons fresh basil
• 1/2 teaspoon dried basil
• 2 tablespoons mayonnaise sundried tomato-flavored
• nonstick cooking spray as needed

1. Preheat oven to 400u0b0F.
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.

ham, polenta, asiago cheese wisconsin, tomato, nuts, fresh basil, basil, mayonnaise sundried tomato, nonstick cooking spray

Taken from www.yummly.com/recipe/Breakfast-Polenta-Crostini-with-Ham-_-Wisconsin-Asiago-2247824 (may not work)