Ingredients
- 18 diagonal slices (1/2-inch-thick) baguette bread
- 3 tablespoons extra-virgin olive oil
- 1 head of curly endive or frisee leaves, separated into 2-inch strips
- 1 (7-ounce) ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices
- 18 paper-thin slices prosciutto
- 2 tablespoons Red Wine Vinaigrette, recipe follows
Directions
Preheat the oven to 350 degrees F.
Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.
Red Wine Vinaigrette:
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 10 reviews
By rgioia42
Melville, NY
on December 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These are so fabulous and so easy! They were out of frisee in my supermarket. My husband and I were brainstorming what to substitute...maybe arugula, maybe spinach...but we decided on just fresh basil. What a great idea! We used one big basil leaf per bruschetta, and it was definitely amazing. Part of what makes these so yummy are how crispy and crunchy the baguette becomes after baking...I definitely wouldn't skip this step. Giada has so many amazing bruschetta recipes (one with a pea pesto, one with artichokes and pancetta. She just never fails to impress! Thanks for another great recipe, Giada!
By h2oswmn
Susanville, CA
on July 28, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made these for some of my biker friends who came to hang out for the weekend (yeah, just because we ride Harleys doesn't mean we're uncultured swine!, and they were a HIT!!! Took the leftover ingredients and made a few more, along with a veggie filled salad for hubby and me for a cool Sunday night dinner after company left and it was perfect!!! Easy and yummy, yet makes you look like an effortless culinary artist for your friends after a long day of riding bikes....YEAH! :o
By ATLGal
Atlanta, GA
on August 02, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I brought these to an appetizer party and everyone was so impressed!! They are a sinch to make and are absolutely delicious! I did substitute a whole grain baguette instead of white...I also recommend drizzling the vinegarette on 20 minutes prior to serving so that the bread can soak it up a bit (as soon as I did this, I worried that it would become soggy but it didn't, it resulted in the perfect firmness. Absolutely Superb, I love to impress so these are definitely my new staple!
Read all 10 reviews