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Mozzarella, Tomato, and Proscuitto Bruschetta Recipe

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This recipe for Mozzarella, Tomato, and Proscuitto Bruschetta is from The PICU Palate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Bruscetta

1 loaf Italian bread
Olive oil

Topping

1 container (16 ounces) bocconcini (bite-sized mozzarella balls), drained or 1 pound fresh mozzarella, cut into ½-inch cubes
1 pound grape tomatoes or pear-shaped baby tomatoes, cut in half lengthwise
1 clove garlic, minced
¼ cup extra virgin olive oil
1/8 teaspoon red pepper flakes
4 paper thin slices prosciutto, cut into ¼-inch-wide strips
¼ cup chopped sun dried tomatoes in olive oil
½ cup chopped roasted red peppers
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
½ teaspoon kosher salt

Directions:
Directions:
To make bruschetta, cut the bread into 1-inch-thick slices on the diagonal to make about 12 slices. Brush with olive oil, and then toast in the oven in single layer for 10 minutes at 375 degrees F or grill on an outdoor grill.

In a medium bowl, combine the mozzarella, tomatoes, garlic, oil, red pepper flakes, prosciutto, sun dried tomatoes, red peppers, parsley, basil, and salt. Toss gently to combine. The recipe can be made several hours ahead up this point. Place the toasted slices of bread on a serving platter. Top each slice with some of the mozzarella mixture. Drizzle lightly with more olive oil, if desired.

Number Of Servings:
Number Of Servings:
6 (2 slices each)

 

 

 

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