Think of this bruschetta as a portable salad that doesn’t require utensils or a plate—perfect for entertaining!
Recipe information
Yield
6 Servings
Ingredients
1 baguette, cut on the diagonal in 18 half-inch slices
3 tablespoons olive oil
18 paper-thin slices prosciutto
1 (8-ounce) ball of fresh mozzarella, cut into 18 thin slices
1 head of frisée, leaves separated
2 tablespoons Red Wine Vinaigrette (page 229)
Preparation
Step 1
Preheat the oven to 375°F. Arrange the bread slices on one or two large, heavy baking sheets and brush with the olive oil. Bake until the crostini are pale golden and crisp, about 10 to 15 minutes.
Step 2
Place one slice of prosciutto on a work surface. Place a slice of cheese and 2 or 3 frisée leaves on top, allowing the tops to protrude from one end. Roll the prosciutto around the cheese and frisée and place on a toasted bread slice. Repeat with the remaining ingredients.
Step 3
Arrange the crostini on a platter. Drizzle with the vinaigrette and serve.
