Curly Endive, Prosciutto and Mozzarella on Bruschetta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 669
- Total Fat
- 55
- Saturated Fat
- 12
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 23
- Cholesterol
- 61
- Sodium
- 1635
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
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.