Josh Cellars Colorful Bruschetta

Prosciutto Mozzarella Crostini & Bruschetta

Serves 6-8

INGREDIENTS

Prosciutto Mozzerella Crostini

  • 1 baguette, cut into ½ inch diagonal slices
  • ½ cup extra virgin olive oil
  • 1 lb. fresh mozzarella, cut into thin slices
  • 6 ounces prosciutto
  • Balsamic glaze
  • Basil leaves (garnish)
  • Salt and pepper to taste

Bruschetta

  • 1 baguette, cut into ½ inch diagonal slices
    2 ½ cups heirloom tomato, diced
  • 2 large cloves garlic, minced
  • 4 Tbsp. extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • ½ tsp. kosher salt
  • ½ tsp. ground pepper
  • 1/3 cup fresh basil, thinly sliced

DIRECTIONS

Prosciutto Mozzarella Crostini

  • Preheat oven to 400˚ Fahrenheit. Line baking sheet with parchment paper.
  • Brush each slice of baguette with olive oil and bake 3 minutes on each side.
  • Remove baguette from oven and top each toast with mozzarella.
  • Return to the oven and bake for 8-10 minutes or until cheese has melted.
  • Remove baking sheet and transfer crostini to a serving plate.
  • Add a slice of prosciutto to each crostini, drizzle with balsamic glaze and top with basil leaf.
  • Add salt and pepper to taste. Serve immediately.

Bruschetta

  • Preheat oven to 400˚ Fahrenheit. Line baking sheet with parchment paper.
  • Bake sliced baguette on each side for 3 minutes.
  • While bread is in the oven, combine in a medium bowl: diced tomato, garlic, olive oil, balsamic vinegar, salt and pepper.
  • Mix gently and spoon mixture onto toast slices.
  • Top each with threads of fresh basil. Serve immediately at room temperature.