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Prosciutto Bruschetta
By Christina


6-8 servings
1/8 cup olive oil
2 cloves garlic, minced
1 package prosciutto (6 oz.)
1 huge tomato, diced
1 loaf crusty French bread
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
to taste Italian seasoning, basil and oregeno

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Preheat the oven to 425�F. Slice the loaf of French bread in half, lengthwise. Set the two halves onto a foil covered baking ban. Set aside.
In a small skillet, warmth the oil on medium warmness and as soon as oil is warm, upload the garlic. Prepare dinner for about 2 or so minutes, until garlic is fragrant. Get rid of from warmth and use a pastry brush to unfold the oil and garlic throughout the bread halves. If you wish to, use a spoon to get all of the garlic onto the bread as well.
In an analogous 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 which includes the seasonings. Then approximately chop the prosciutto and spread the portions evenly over the top.
Sprinkle either one of the cheeses flippantly over the loaves, approximately 1/4 cup in step with loaf of each. Bake for five or so minutes, simply until the cheese has melted and the bread has crisped up a bit. Slice into person portions to serve.
Refrigerate any leftovers. To reheat, wrap the amount you desire to reheat in foil and bake at 350�F for 10 minutes, or until heated.

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