Time: 15 min.
Complexity: easily
Quantity: 8 croutons

An easy-to-make appetizer that will grace a holiday table and delight on a weekday. Miniature bruschetta sandwiches combine all the delights of an Italian appetizer: crispy toasted bread, the rich flavors of melted cheese and ham, and the vibrant aromas of garlic and basil. Toast the bread separately until golden brown, then bake with all the toppings. Serve the bruschetta with prosciutto while still warm.

Ingredients:

• 8 slices sourdough bread with crust, cut on the bias, about 450g
• Olive oil
• 1 clove of garlic
• 8 thin slices of mozzarella
• 8 thin slices prosciutto
• 8 fresh basil leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

toast, mozzarella cheese, prosciutto, basil

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Preparation:

Step 1
• Preheat oven to grill mode.
  
  Generously brush both sides of the bread slices with olive oil and place them on a baking sheet. Fry in the oven until golden brown, 2 minutes per side.
Step 2
• Remove from the oven, let cool slightly, and rub one side of each slice with garlic. Top with a slice of cheese, then a slice of prosciutto. Return to the oven and broil until the cheese is melted and golden, 2 minutes.
Step 3
• Garnish with a basil leaf and serve.

Votes: 5

Author of the recipe - Valerie Bertinelli is an American actress.