#4096 Breakfast Polenta Crostini with Ham & Wisconsin Asiago

#4096 Breakfast Polenta Crostini with Ham & Wisconsin Asiago what you'll need 9 thin slices Daily's® ham 2 11-ounce tubes refrigerated polenta with sun-dried tomato 3/4 cup (3 ounces) Wisconsin Asiago cheese, shredded 1 large Roma tomato, seeded and chopped 2 tablespoon pine nuts, toasted and coarsely chopped 2 tablespoon snipped fresh basil or 1/2 teaspoon dried basil 2 tablespoon Sundried tomato-flavored mayonnaise Nonstick cooking spray as needed how to prepare Preheat oven to 400 degrees F. 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. 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. 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. Makes 12 servings.