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
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By witsgrl
Susanville, CA
on July 28, 2009
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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
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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!
By marialmorenza_7...
Castelar-Argent...
on July 11, 2007
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Marilu - Castelar, Argentina
Easy, tastefull and comply with my expectations.
Read all 9 reviews