Crostini Alla Romana

Name: Crostini Alla Romana
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 12 1/2-inch thick slices ciabatta bread; 12 slices thinly sliced prosciutto (about 6 ounces); 1 pound fresh mozzarella, cut into thin slices; 3 tablespoons butter; 6 sage leaves; Pinch salt; Pinch freshly ground black pepper

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 to 6 servings

Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 to 6 servings

Ingredients

12 1/2-inch thick slices ciabatta bread

12 slices thinly sliced prosciutto (about 6 ounces)

1 pound fresh mozzarella, cut into thin slices

3 tablespoons butter

6 sage leaves

Pinch salt

Pinch freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.
Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.