Yield: 12 servings.

as needed, nonstick cooking spray
2 11-oz. tubes refrigerated polenta with sundried tomato
3/4 cup shredded Wisconsin Asiago cheese (3 oz.)
1 large Roma tomato, seeded and chopped
2 Tbsp. pine nuts, toasted and coarsely chopped
2 Tbsp. snipped fresh basil or 1/2 tsp. dried basil
2 Tbsp. sundried tomato-flavor mayonnaise
9 thin slices of cured ham

Preheat oven to 400°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 a shallow depression in each slice. Spray slices lightly with nonstick cooking spray. Bake for 20 minutes.

In a small bowl, combine Asiago cheese, Roma tomatoes, 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 tsp. 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.

Photo Credit: WISCONSIN MILK MARKETING BOARD