crostini italiano

How To Make crostini italiano

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  1

  For tomato garlic jelly, cut 1 pint of cherry or grape tomatoes in half. Place in skillet with 1 1/2 TBL. of butter and 1 1/2 TBL. of garlic infused olive oil. saute for 20-30 min. Press on tomatoes with spoon or spatula frequently during cooking. Once cooked it should resemble jelly. If needed, drain excess juice.
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  2

  Slice two large portabello mushrooms, saute in olive oil, or garlic infused olive oil until tender, about 10 min.
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  3

  Butter and lightly toast one side of bread slices.
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  4

  Place toasted side of crostini up, untoasted side on baking sheet. Place portabello slices, mozzarella, spread on tomato garlic jelly.
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  5

  Place proscitto on top. Place on baking sheet and place in 400° oven just long enough for cheese to start melting. Remove from oven and sprinkle with chopped fresh basil.
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