Curly Endive, Prosciutto and Mozzarella on Bruschetta

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

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
  • 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
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:

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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