Bruschetta with Prosciutto |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 80 |
|
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers.—Debbie Manno, Fort Mill, South Carolina Ingredients:
8 plum tomatoes, seeded and chopped |
1 cup chopped sweet onion |
1/4 cup grated romano cheese |
1/4 cup minced fresh basil |
2 ounces thinly sliced prosciutto, finely chopped |
1 shallot, finely chopped |
3 garlic cloves, minced |
1/3 cup olive oil |
1/3 cup balsamic vinegar |
1 teaspoon minced fresh rosemary |
1/4 teaspoon pepper |
1/8 teaspoon hot pepper sauce, optional |
1 french bread baguette (10-1/2 ounces), cut into 1/4-inch slices |
Directions:
1. In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat.
2. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture. Yield: about 6-1/2 dozen.
|
|