Crostini Italiano
By
Lynn Socko
@lynnsocko
1
I bought some fresh Mozzarella last week, and this is on of two dishes I created for it!
Ingredients
- 1
- loaf french bread, sliced and lightly toasted
- 3 oz
- prosciutto
- 1 lb
- fresh mozzarella slices
- 1 pt
- cherry tomatoes (tomato garlic jelly)
- 2 large
- portabellos, sliced, slightly cooked in butter
- **fresh basil leaves
- **butter, garlic infused olive oil
- **salt and pepper to taste
How to Make Crostini Italiano
- 1For 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.
- 2Slice two large portabello mushrooms, saute in olive oil, or garlic infused olive oil until tender, about 10 min.
- 3Butter and lightly toast one side of bread slices.
- 4Place toasted side of crostini up, untoasted side on baking sheet. Place portabello slices, mozzarella, spread on tomato garlic jelly.
- 5Place 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.
