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Curly Endive, Prosciutto and Mozzarella on Bruschetta

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Curly Endive, Prosciutto and Mozzarella on Bruschetta

Servings

6

Prep Time

20 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Curly Endive, Prosciutto and Mozzarella on Bruschetta

Ingredients

  • 18 diagonal slices (1/2-inch-thick baguette bread)
  • 3 tablespoons extra-virgin olive oil
  • 1 head of curly endive or frisee leaves (separated into 2-inch strips)
  • 1 7-ounce ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices
  • 18 paper-thin slices prosciutto
  • 2 tablespoons Red Wine Vinaigrette (recipe follows)
  • For the Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil

Instructions

  1. Originally seen on Everyday Italian. Episode: Beach Party.
  2. Preheat the oven to 350 degrees F.
  3. Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
  4. Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.
  5. For the Red Wine Vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
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