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Polenta Prosciutto Toasts with Blackberry Salad

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An easy to make, but upscale appetizer that hits all the right notes, my Polenta and Prosciutto Toasts will be the hit of your next dinner party.

Polenta Prosciutto Toasts with Blackberry Salad

  • Servings: 1 toast
  • Yield: 8
  • Prep Time: 15 min
  • Cooking Time: 15 min


  • 2 Tablespoons, plus ¼ Cup avocado oil, divided
  • 1 tube prepared Polenta
  • 1 egg
  • 2 Tablespoons half and half
  • 1 Cup whole wheat panko
  • ½ teaspoon sea salt
  • ¼ Cup blackberry preserves
  • 4 ounces gouda cheese, grated
  • 6 ounces prosciutto slices
  • 1 lemon
  • ½ teaspoon white pepper
  • ½ teaspoon sea salt
  • 2 Cups micro arugula
  • ½ Cup blackberries, chopped
  • 2 Tablespoons Parmesan cheese
  • ½ Cup Balsamic vinegar
  • 1 blood orange


  1. Heat the avocado oil in a heavy bottomed skillet. Slice the polenta into ½ inch rounds. Mix the egg with the half and half to create an egg wash. Season the panko with the sea salt. Dip the polenta slices into the egg wash, then the panko crumbs to coat.
  2. Fry the polenta rounds in the oil for about 2 minutes per side until golden brown, then remove to a parchment lined sheet pan.
  3. Top the polenta rounds with the preserves and the cheese. Place them under the broiler for 1-2 minutes until the cheese is melted.
  4. Top the rounds with a slice of prosciutto.
  5. Whisk together the avocado oil, the juice from the lemon, the pepper, and the sea salt. Pour the dressing over the micro arugula. Add the blackberries and Parmesan cheese. Top the polenta rounds with the dressed salad.
  6. Reduce the balsamic vinegar and the juice of the blood orange over medium heat until syrupy, then drizzle on and over the rounds. Serve immediately.

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