Wednesday, April 4, 2012

Recipe: Warm Prosciutto and Mozzarella Bruschetta

Photo by Shauna Alexander
I recently got my hands on an All-Clad 10” Stainless Steel Fry Pan.  It inspired me to make Warm Prosciutto and Mozzarella Bruschetta.  It is so creamy and delicious that you are sure to love it!Warm Prosciutto and Mozzarella Bruschetta

4 SLICES OF TUSCAN BREAD

16 OZ OF BUFFALO MOZZARELLA CUT INTO 4 THICK SLICES (you can use fresh mozzarella if you can't find buffalo)

8 THIN SLICES OF PROSCIUTTO

16 CHERRY TOMATOES, HALVED

1 clove CHOPPED GARLIC

6 LEAVES OF FRESH BASIL, CHOPPED

2 TBSP EXTRA VIRGIN OLIVE OIL

¼ CUP OF HEAVY CREAM

SALT AND PEPPER TO TASTE

1 OZ OF BUTTER

A SPLASH OF WHITE WINE

In an All-Clad 10” Stainless Steel Fry Pan, melt the butter and toast the bread on both sides.  Remove bread and set aside on a nice plate.  Top each slice of bread with 2 slices of prosciutto.  In the same All-Clad 10” Stainless Steel Fry Pan, add oil and garlic until slightly golden and then add tomatoes, basil and wine.  Top off with a the cream.  Season with salt and pepper and cook until sauce thickens.  Add mozzarella to the cream for 15 seconds and then top the bread with the mozzarella and the sauce and serve.

2 comments:

Brenda Hyde said...

I am much of a cook, but this sounds easy enough I could do it. AND it sounds delicious. Thanks for sharing. Brenda
http:// www.washingtonfamily.com

capitalcooking said...

I hope you enjoy. This recipe is in the Capital Cooking Cookbook. You should check it out.