Curly Endive, Prosciutto and Mozzarella on Bruschetta

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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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
  1. 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.

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