Best Curly Endive Prosciutto And Mozzarella On Bruschetta Recipes

PROSCIUTTO BRUSCHETTA

Steps:

• Preheat the broiler.
• Brush the bread on both sides generously with oil and place on a baking sheet. Broil until golden and crispy, 2 minutes per side.
• Remove, let cool slightly, and rub the garlic all over one side of each slice. Place a slice of cheese on each piece of bread, then top each with a slice of prosciutto. Return to the oven until the cheese is melted and golden, 2 minutes.
• Garnish with a basil leaf and serve.

MEDITERRANEAN BRUSCHETTA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread slices with olive oil. Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, and squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt, and pepper.;
• In a medium bowl combine the ricotta, tomatoes, 3 tablespoons mint, salt, and pepper. Gently stir to combine.
• To serve, either spoon the cheese topping over the bread and sprinkle more chopped mint over the bruschetta for garnish, or place the cheese topping in a bowl and serve with the grilled bread alongside.

MORTADELLA AND MOZZARELLA BAGUETTE

Steps:

• Cut the baguette in half horizontally. Spread the pesto evenly on the insides of both sides of the baguette. Fold the mortadella to fit the baguette and shingle it along the bottom half. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with the capers. Close the sandwich with the top half of the baguette and cut into 4 or 6 pieces.

CURLY ENDIVE, PROSCIUTTO AND MOZZARELLA ON BRUSCHETTA

Steps:

• Originally seen on Everyday Italian. Episode: Beach Party.
• 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.
• For the 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.

MOZZARELLA AND PROSCIUTTO TURNOVERS

Steps:

• Roll the pastry out into a 12 by 18-inch rectangle. Slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested. Use a floured, round, 21/2-inch cutter to cut out the dough. Arrange the cut dough on the prepared pans, about 1- inch apart. In a bowl, stir together the cheese, ham, parsley and pepper. Brush the egg wash lightly on the dough and arrange the filling over half of each circle of dough. Fold the empty side of the dough over the filling and seal the edges well with your fingertips. Seal again by pressing around the rim with the back of the tines of a fork. Dip the fork in flour so it doesn't stick. Arrange the turnovers about 1-inch apart on the prepared. Refrigerate the turnovers loosely covered with plastic wrap until 30 minutes before serving. Set a rack in the upper third of the oven and preheat to 375 degrees. Egg-wash the tops of the turnovers and bake for about 20 minutes, until they're well colored and crisp. Cool the pastries on the pans and reheat to serve. Serving: Reheat the turnovers at 350 degrees at 350 degrees for about 10 minutes to serve them warm. Storage: Refrigerate or freeze leftovers and reheat before serving.

CURLY ENDIVE SALAD

Steps:

• In a large salad bowl, toss together both endives and the onion. Sprinkle with the vinegar, oil and salt and toss again. If a little more oil or vinegar is needed, do so in small increments and taste as you go. The salad should be well seasoned and dressed but not soggy.
• Voila!