Prosciutto and Cucumber Crostini with Arugula Mustard

Directions

1. 1
   Preheat the broiler to high.
2. 2
   Place the arugula, salt and garlic in a food processor. Pulse until finely chopped.
3. 3
   Add the mustard and maple syrup and puree until smooth.
4. 4
   Transfer to a container and refrigerate until ready to use. (The mustard can be made up to 2 days in advance.)
5. 5
   For the crostini: Slice the baguette on a steep bias into 1/4-inch slices; it should yield about 18 to 20 slices.
6. 6
   Brush each slice with some of the olive oil and place on a baking sheet.
7. 7
   Sprinkle with the salt and broil until golden brown and crunchy, 5 to 6 minutes. Set aside to cool.
8. 8
   To assemble, spread 1/ 2 teaspoon of the arugula mustard onto each crostini. Top with a ribbon of cucumber and a piece of prosciutto, folded into a ribbon-like shape.
9. 9
   Serve.