Prosciutto Bruschetta Recipe

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Prosciutto Bruschetta Recipe

Prosciutto Bruschetta

Prosciutto Bruschetta. Get Prosciutto Bruschetta Recipe from Food Network. Allow to cool fully, and then break up the prosciutto into pieces. Prosciutto Bruschetta with Browned Sage Butter Confections of a Foodie Bride butter, prosciutto, Parmesan, baguette, sage leaves Fig, Goat Cheese and Prosciutto Bruschetta Fox and Briar Add a slice of prosciutto to each crostini, drizzle with balsamic glaze and top with basil leaf.

Ingredients

It’s 1/8 cup of olive oil
Prepare 2 cloves of garlic, minced
Prepare 1 package of prosciutto (6 oz.)
It’s 1 of large tomato, diced
It’s 1 loaf of crusty French bread
It’s 1/2 cup of shredded mozzarella cheese
It’s 1/2 cup of shredded parmesan cheese
Prepare to taste of Italian seasoning, basil and oregeno

Steps

Preheat the oven to 425°F. Slice the loaf of French bread in half, lengthwise. Set both halves onto a foil lined baking ban. Set aside..
In a small skillet, heat the oil on medium heat and once oil is warm, add the garlic. Cook for about 2 or so minutes, until garlic is fragrant. Remove from heat and use a pastry brush to spread the oil and garlic all over the bread halves. If you need to, use a spoon to get all the garlic onto the bread as well..
In the same skillet, pan fry the prosciutto, for about 5 minutes. Remove from heat and set aside to cool slightly. Dice up the tomato and sprinkle it evenly over the bread halves along with the seasonings. Then roughly chop the prosciutto and spread the pieces evenly over the top..
Sprinkle both of the cheeses evenly over the loaves, about 1/4 cup per loaf of each. Bake for 5 or so minutes, just until the cheese has melted and the bread has crisped up a bit. Slice into individual pieces to serve..
Refrigerate any leftovers. To reheat, wrap the amount you want to reheat in foil and bake at 350°F for 10 minutes, or until heated..

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of crisp red onion. If you like, serve these with the Bruschetta Duet to make a. This mouthwatering combination will quickly become a favorite for all of your get-togethers. After making a delicious melon ball salad (recipe coming soon), I had an extra package of prosciutto leftover.

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