PROSCIUTTO BRUSCHETTA
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Brush the bread on both sides generously with oil and place on a baking sheet. Broil until golden and crispy, 2 minutes per side.
- Remove, let cool slightly, and rub the garlic all over one side of each slice. Place a slice of cheese on each piece of bread, then top each with a slice of prosciutto. Return to the oven until the cheese is melted and golden, 2 minutes.
- Garnish with a basil leaf and serve.
BRUSCHETTA DI PROSCIUTTO
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 6m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Toast the bread in a toaster or oven until it is very brown.
- Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes, just like an onion.)
- Generously drizzle olive oil over the top of each slice. Sprinkle with salt and a generous amount of pepper. Top with 1 or 2 slices of prosciutto. Slice into 1-inch strips, or quarters, and serve immediately.
SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA
Slow-roast late summer tomatoes to make them extra sweet and flavourful. Serve with ricotta and prosciutto for a brilliant bruschetta
Provided by Esther Clark
Categories Lunch, Side dish
Time 2h20m
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
- Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.
Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.8 milligram of sodium
BRUSCHETTA WITH BORLOTTI BEANS AND PROSCIUTTO DI PARMA
_**Editor's note:** The recipe and introductory text below are from Rick Tramonto's book_ [Fantastico!](http://www.ecookbooks.com/p-20589-fantastico.aspx?affiliateID=10053)
Provided by Rick Tramonto
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- 1. Put the beans in a bowl or pot and add enough cold water to cover. Set aside to soak at room temperature for at least 8 hours. Change the water once or twice, if possible.
- 2. Drain the beans, transfer to a heavy-bottomed pot, and add water to cover by an inch or two. Bring the water to a boil over high heat. Reduce the heat to medium-low, skim off any foam that rises to the surface, and simmer for about 1 hour, or until the beans are nearly tender. Check the water level during cooking and replenish it, if necessary. It's important to keep the beans submerged at all times during cooking.
- 3. Drain the beans and cool at room temperature. Cover and refrigerate until needed. The cooked beans will keep for up to 2 days.
- 4. In a large pot, cook the bacon over medium-high heat for about 6 minutes, or until brown and the fat is rendered. Add the onion, celery, fennel, salt, cayenne, and black pepper and cook, stirring, for 3 to 4 minutes, or until the onion softens. Add the garlic and cook, stirring, for about 30 seconds, then add the wine. Bring to a boil, reduce the heat to a brisk simmer, and cook until reduced by half.
- 5. Add the tomatoes and their juices. Cook for about 2 minutes, then add the stock, vinegar, bay leaf, and beans.
- 6. Bring to a boil over high heat. Reduce the heat to medium-low, season to taste with salt and pepper, cover, and simmer for 10 to 20 minutes, stirring occasionally, until tender. Add more stock if necessary to keep the beans well moistened. Stir in the butter until incorporated.
- 7. Remove the beans from the heat and let them cool in the liquid until warm or room temperature.
- 8. In a small bowl, mix together the basil and sage.
- 9. Using a slotted spoon, scoop some beans from the pot and put on top of each toast. Too much liquid will make the bruschetta soggy, so drain carefully when lifting the beans from the pot.
- 10. Garnish each bruschetta with 1 slice of prosciutto and a sprinkling of the herbs. Drizzle with olive oil and serve.
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