Curly Endive, Prosciutto and Mozzarella on Bruschetta

Name: Curly Endive, Prosciutto and Mozzarella on Bruschetta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
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); 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

This elegant appetizer is all about making entertaining effortless. Crisp, ever-so-slightly bitter curly endive pairs beautifully with delicate prosciutto and creamy mozzarella, all served atop warm, toasted crostini.

The beauty of this dish is in its simplicity: you can roll up the prosciutto and endive in advance and keep them chilled until you're ready to assemble. When it’s time to serve, a quick pop onto a fresh crostini transforms it into a show-stopping starter that’s as refined as it is easy.

Servings

Prep Time

20 minutes

Cook Time

15 minutes

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

Originally seen on Everyday Italian. Episode: Beach Party.
Preheat the oven to 350 degrees F.
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.
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.
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.