(originally made 5/2011)
Apparently we've decided to skip spring here in NH and go right to
summer weather. We went from a week of chilly temps and constant rain
to upper 80s and humid. Have been grilling as much as possible to
avoid heating up the house. I saw this recipe on the Pink Parsley
blog and threw it together for a quick lunch yesterday.
I'm out of olive oil, so I used softened butter that I mixed with
minced garlic. I suppose that makes mine more of a garlic bread than
bruschetta, but either way, it was delicious. I laid the pieces out
on foil to avoid flareups. I haven't picked up my herb plants yet for
the year, so I used Penzey's dried.
I love the combination of the crispy, salty prosciutto, the garlicky
bread and the melty cheese. This would make an excellent pizza
topping, or even on top of grilled eggplant or zucchini slices.
Grilled Bruschetta with Prosciutto and Mozzarella
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices Tuscan bread or a French Baguette -- sliced 3/4-inch thick (6 to 8)
1 large garlic clove -- cut in half
olive oil (used softened butter)
2 oz. thinly sliced prosciutto -- torn into pieces
2 oz. fresh smoked mozzarella -- grated
3 Tbs minced fresh herbs - parsley -- basil, oregano, etc (used Penzey's Italian herb mix)
freshly ground black pepper
Prepare the grill to medium-high heat. Clean the grates and brush with oil.
each slice of bread with olive oil. Grill for 2 minutes, until golden
on one side. Remove from grill and place grilled-side up on a platter.
As soon as it's cool enough to handle, rub the grilled side with the cut
garlic. The harder you rub, the more garlicky the bread will be.
the torn prosciutto over the grilled side of the bread and top with the
shredded mozzarella. Return to the grill, cover, and cook just until
the cheese is melted, 1-2 minutes.
Drizzle with additional olive oil and sprinkle with pepper and herbs. Serve.
"adapted from The Barefoot Contessa, How Easy is That?"
NOTES : http://www.pink-parsley.com/2011/05/grilled-bruschetta-with-prosciutto.html