Prosciutto And Mozzarella Crostini Recipes

PROSCIUTTO AND MOZZARELLA PANINI

Steps:

• Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
• Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
• Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
• Photograph my Andrew Mccaul

PROSCIUTTO AND MOZZARELLA CROSTINI

Steps:

• Preheat oven to 400 degrees. Bake the slices of bread on a baking sheet until lightly browned (about 10 minutes). The slices of bread may be toasted under a broiler or on a grill instead.
• Preheat broiler. Spread the slices with green-olive paste, top with slices of prosciutto and then with the mozzarella.
• Broil the cheese until it melts. Serve hot.

CURLY ENDIVE, PROSCIUTTO AND MOZZARELLA ON BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

CRISPED-PROSCIUTTO AND AVOCADO CROSTINI

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto in a single layer on 2 rimmed baking sheets. Brush with oil, and bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes; transfer to a plate.
• Arrange baguette slices on a baking sheet. Brush generously with oil. Bake until light golden brown around edges, 8 to 9 minutes. Rub with garlic cloves.
• Mash avocados with a fork. Season with salt and pepper. Spread avocado on baguette slices. Top each with a slice of cheese and a piece of prosciutto. Season with pepper.

PROSCIUTTO & SAGE CROSTINI

Steps:

• Slice bread on the diagonal (eg. ///) approximately ½" thick. Place sliced bread in an even layer on a baking sheet.
• Brown ¼ cup of butter in a pan - when putting the butter in the pan add sage leaves (the number of bread slices you have), add salt and pepper to taste while allowing all ingredients to brown together in the butter. Remember, the prosciutto is a cured ham, thus there is salt already in the meat, do not add too much into your butter.
• Place one slice of prosciutto on each slice of bread - making sure the prosciutto is not hanging over a lot on the bread (kind of clump it, making little waves in the meat).
• Slice the mozzarella in ¼" thick slices (the number of bread slices you have), and place on top of the prosciutto.
• At 350°, bake the bread in the oven until the mozzarella is melted and just barely turning golden.
• Take the bread out of the oven, and spoon your browned butter over top of each slice of bread, don't over use the butter or everything will be mushy.
• Place one sage leave on top of each slice, and now you're ready to serve!

PROSCIUTTO-BASIL CROSTINI

Steps:

• Preheat oven to 400 degrees. Lightly brush both sides of each bread slice with oil. Season with salt and pepper. Transfer to a rimmed baking sheet. Toast in oven until pale golden, about 7 minutes per side. Transfer sheet to a wire rack; let crostini cool completely.
• Divide basil leaves and folded slices of prosciutto among crostini. Drizzle with oil. Season with pepper.

CROSTINI WITH MOZZARELLA AND TOMATO

Steps:

• Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
• Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
• Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.