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Recipe Detail Page
Fiddlehead & Prosciutto Pinwheels
Early Summer 2021
Curled and almost like filigree, fiddlehead ferns are a sight for sore eyes when you catch that first glance at the farmers’ market. Let them take centre stage by simply serving over toast. There are a few steps for this appetizer, but it’s simple to prepare. You won’t regret taking the time, as the mascarpone and crisp prosciutto create a perfect contrast for the fiddleheads’ grassy, vegetal flavour. When fiddleheads aren’t available, a bunch of asparagus makes a fine substitute.
Makes 32 toasts
32 fiddleheads, 3 to 4 oz (85 to 115 g)
6 slices prosciutto
1 lemon
1 cup (250 mL) mascarpone
1 baguette
2 to 3 tbsp (30 to 45 mL) extra virgin olive oil, divided
1 garlic clove, halved, root removed
1 shallot or 1/2 small red onion, thinly sliced
Salt and pepper
1. Trim ends and remove brown papery bits from fiddleheads. Fill a large bowl with cold water. Soak fiddleheads to release dirt and debris. Scoop out and remove any papery bits. Carefully remove fiddleheads, leaving settled dirt on the bottom of the bowl. Repeat the process, rinsing and refilling the bowl with fresh cold water until very clean. Drain well and pat dry with paper towels.
2. Bring a large pan partially filled with water to a boil. Add fiddleheads. Cook just until fork-tender, 1 to 2 minutes. Immediately plunge into a bowl of ice water. Let cool completely, then drain well. Pat very dry.
3. In a large, wide frying pan set over medium heat, cook prosciutto until crisp and edges begin to shrink, 2 to 3 minutes. Turn and continue cooking until crisp, 2 to 3 minutes more. Remove to a plate. Tear into 32 pieces.
4. Finely grate 1 tsp (5 mL) lemon zest. Set aside. Squeeze 2 tbsp (30 mL) juice from lemon. Place mascarpone in a medium bowl. Stir in lemon juice.
5. Preheat oven to 400°F (204°C).
6. Slice baguette into 32 thin slices. Arrange on a large rimmed baking sheet. Toast until lightly golden and crisp, 6 to 8 minutes. Remove from oven. Using about 1 tbsp (15 mL) oil, brush 1 side of each toast with oil. Rub with garlic. Place, oil side down, on a serving tray.
7. Add 1 tbsp (15 mL) oil to the frying pan. (It’s fine if it’s unwashed from cooking prosciutto.) Heat to medium heat and add shallot. Cook, stirring frequently until softened, about 3 minutes. Add fiddleheads. Cook, stirring frequently until warmed through, about 3 minutes.
8. Meanwhile, spread toasts with mascarpone mixture. Divide prosciutto among topped toasts. To each, add a fiddlehead (preferably still warm, but don’t fret if they’re room temperature). Sprinkle with reserved lemon zest, salt and pepper. Prepared toasts will keep well at room temperature for about 2 hours.
Makes 32 toasts
