Curly Endive, Prosciutto and Mozzarella on Bruschetta

Name: Curly Endive, Prosciutto and Mozzarella on Bruschetta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 18 diagonal slices (1/2-inch-thick) baguette bread; 3 tablespoons extra-virgin olive oil; 1 head of curly endive or frisee leaves, separated into 2-inch strips; 1 (7-ounce) ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices; 18 paper-thin slices prosciutto; 2 tablespoons Red Wine Vinaigrette, recipe follows; 1/2 cup red wine vinegar; 1/4 cup fresh lemon juice; 2 teaspoons honey; 2 teaspoons salt; 3/4 teaspoon freshly ground black pepper; 1 cup extra-virgin olive oil

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 6 servings

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 6 servings

Ingredients

18 diagonal slices (1/2-inch-thick) baguette bread

3 tablespoons extra-virgin olive oil

1 head of curly endive or frisee leaves, separated into 2-inch strips

1 (7-ounce) ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices

18 paper-thin slices prosciutto

2 tablespoons Red Wine Vinaigrette, recipe follows

Red Wine Vinaigrette:

1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

Directions

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.

Red Wine Vinaigrette:

Yield: 1 3/4 cups

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.

My Private Notes

Show: Everyday Italian

Episode: Beach Party

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Curly Endive, Prosciutto and Mozzarella on Bruschetta