Prosciutto and Cucumber Crostini with Arugula Mustard

• 2 cups baby arugula
• 1/4 teaspoon salt
• 1 clove garlic
• 1/3 cup whole-grain mustard
• 3 tablespoons maple syrup
• 1 baguette
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 English cucumber, thinly sliced into ribbons with a vegetable peeler
• 4 ounces prosciutto, thinly sliced, halved lengthwise

1. Preheat the broiler to high.
2. For the mustard: Place the arugula, salt and garlic in a food processor.
3. Pulse until finely chopped.
4. Add the mustard and maple syrup and puree until smooth.
5. Transfer to a container and refrigerate until ready to use.
6. (The mustard can be made up to 2 days in advance.)
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. Brush each slice with some of the olive oil and place on a baking sheet.
9. Sprinkle with the salt and broil until golden brown and crunchy, 5 to 6 minutes.
10. Set aside to cool.
11. To assemble, spread 1/2 teaspoon of the arugula mustard onto each crostini.
12. Top with a ribbon of cucumber and a piece of prosciutto, folded into a ribbon-like shape.
13. Serve.

baby arugula, salt, clove garlic, wholegrain mustard, maple syrup, baguette, olive oil, salt, cucumber

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/prosciutto-and-cucumber-crostini-with-arugula-mustard.html (may not work)