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Crostini Alla Romana

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.