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Crostini Alla Romana
Recipe courtesy Giada De Laurentiis

Ingredients
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

Directions
Preheat the oven to 375 degrees F.
Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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 minutes.

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 immediately.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved