Monday, December 15, 2008

Crostini Alla Romana

Cook Time: 20 min
Level: Easy
Yield: 4 to 6 servings


* 12 1/2-inch thick slices ciabatta bread
* 12 slices thinly sliced prosciutto (about 6 ounces)
* 1 pound fresh mozzarella, cut into thin slices
* 3 tablespoons butter
* 6 sage leaves
* Pinch salt
* Pinch freshly ground black pepper


Preheat the oven to 375 degrees F.

Place the slices of ciabatta on a parchment lined baking sheet. Bake
until crisp and golden around the edges, about 8 minutes. Remove the
bread from the oven. Place the prosciutto slices and mozzarella on the
crostini toast and return to the oven to melt the cheese, about 8 more

Meanwhile combine the butter and the sage leaves in a small saucepan
over medium heat. Cook until the butter is melted and starting to
brown in spots and the sage leaves are crisp, about 5 minutes. Add the
salt and pepper.

Remove the baking sheet from the oven. Transfer the crostini to a
serving plate. Drizzle the crostini with the sage butter and serve


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