2 (11-ounce) tubes prepared polenta with sun-dried tomato
3/4 cup (3 ounces) shredded Asiago cheese
1 large Roma tomato, seeded and chopped
2 tablespoons pine nuts, toasted and coarsely chopped
2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil
9 slices cured ham
2 tablespoons mayonnaise mixed with 1/2 tablespoon sun-dried tomato, finely diced
Preheat oven to 400°F.
Coat a baking sheet with cooking spray. Slice each tube of polenta into six slices. Arrange the slices on the baking sheet. With a small spoon, scoop out a shallow depression in each slice. Spray the slices lightly with cooking spray. Bake for 20 minutes.
In a small bowl, combine the cheese, Roma tomatoes, pine nuts, and basil. Set aside. Stack three slices of ham and cut into quarters, keeping the stacks intact. Repeat twice.
To assemble, spoon some of the cheese mixture into the depressions in the 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 the oven and heat 2 to 3 minutes or until the cheese is slightly melted.