Archive for the ‘Antipasti’ Category

This recipe is based on a very simple dish that we encountered in Montepuluciano, Italy.  The trattoria was very small and located in the basement. The combination of the salty prosciuto, capers, creamy mozzarella , and crispy bread is sublime…………plus  really easy.  In Italy, the very best ingredients are always used. The INGREDIENTS speak for themselves.  That’s why the food in Italy is so great.

Prosciutto Crostini with pinenuts & capers

Large crostini with prosciutto, mozzarella, pine nuts & caper

4 slices rustic bread (cut on long diagonal)

2 slices prosciutto (cut lengthwise)

2 TBS chopped pine nuts  

4 TBS mozzarella cubes (1/4 “)

2 drained capers

Chopped Parsley

2 TBS olive oil & paint brush

• Lightly paint each slice of bread with olive oil
• Place long slice of prosciutto on each crostini
• Place on baking sheet in 375 oven for 15 minutes
• Remove from oven, put cubes on crostini, return to oven 2-3 minutes
• Remove from oven, sprinkle on pine nuts and capers
•  Return sheet to oven for 2 minutes until bubbly.
• Serve immediately , garnish with parsley

Caution:  Oven times and temperatures may vary

Bon appetitto   

Makes two servings

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