I love bread. And I love cheese and prosciutto. So, when I came across this particular recipe a few days ago, I knew I had to not only try it, but also plan a meal around it. That’s right…bread as the featured dish.
I made this recipe for dinner with my boyfriend tonight, but halved it since 6 pieces are more than enough for just 2 of us. We both flipped over it. So gooey and so flavorful. And it was extremely quick and easy to make.
I might actually cut the cheese back a bit though. Even halved, the amount of fresh mozzarella was a bit overwhelming… not in flavor, just in volume. As you can see from my photo, the cheese literally encompassed each piece of bread. Shredded cheese would probably be easier to manage, since fresh mozzarella is so soft, but fresh just tastes so much better.
- 12½-inch thick slices ciabatta bread
- 12 slices thinly sliced prosciutto (about 6 ounces)
- 1 pound fresh mozzarella, cut into thin slices
- 3 tablespoons butter
- 6 sage leaves
- Pinch salt
- Pinch freshly ground black pepper
- Preheat the oven to 375 degrees F.
- Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
- Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.
- Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.