Crostini Alla Romana
Crostini Alla Romana
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 491
- Total Fat
- 27
- Saturated Fat
- 15
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 31
- Cholesterol
- 95
- Sodium
- 1534
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 491
- Total Fat
- 27
- Saturated Fat
- 15
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 31
- Cholesterol
- 95
- Sodium
- 1534
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
12 1/2-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
Directions
- 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.
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