Renaissance Crostini

Preheat the oven to 350 degrees F.

In a small bowl combine the raisins, vinegar and 1 cup of water. Let stand at least 10 minutes. Strain the liquid into a bowl and reserve the raisins for garnish .

Add the pine nuts , the butter and the sugar to a medium saucepan over low heat. Stir until the sugar is melted but not caramelized, about 4 to 5 minutes. Slowly pour in half of the vinegar and water mixture, then the flour, stirring constantly, until the mixture becomes dense. Discard the remaining vinegar and water mixture. Add the prosciutto , sprinkle with a little bit of black pepper and remove from the heat.

Coat the bread slices with oil and arrange them on a sheet pan . Bake in the oven until lightly toasted, about 3 minutes. Spread the prosciutto mixture on the crostini and arrange on a serving platter. Garnish with the reserved raisins and serve.

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