Another delicious antipasto. . .and so easy to make. Make sure you buy fresh mozzarella, freshly sliced Prosciutto di Parma, and fresh basil. Italian food is all about the freshest ingredients. You or your guests will love this. It can also be served for a lunch for two.
1 thin baguette, cut into 8 Thin Slices, save the rest for other uses
1 large clove garlic
Extra-virgin olive oil
8 thin slices fresh mozzarella cheese
8 thin slices Prosciutto di Parma
Freshly ground black pepper
Basil leaves, thinly sliced, for garnish
Place sliced bread on a baking sheet and place under the broiler until golden brown, about 2 minutes, per side.
Let cool slightly and then rub the top side of each with the clove of garlic.
Drizzle or brush on a little olive oil and place a slice of mozzarella cheese on top.
Return to the turned off oven and let cheese slightly melt, about 2 to 3 minutes.
Top each bruschetta with a slice of prosciutto and drizzle on a little olive oil.
Add a little freshly ground black pepper and sprinkle on some basil leaves.
Serves 2 to 4
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
