WEST COAST ORDER BEFORE 11 AM PST ON 5/1 FOR DELIVERY BY MOTHER'S DAY

EAST COAST ORDER BEFORE 2 PM EST ON 5/4 FOR DELIVERY BY MOTHER'S DAY

GIVE HER ITALY WITH THE MOTHER'S DAY COLLECTION

SHOP THE SWEETS SALE FOR UP TO 40% OFF

Enjoy FREE SHIPPING on US orders over $75

Log in or
Sign up

Photo Credit: Elizabeth Newman

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

20 MINPrep Time

15 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

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.

Curly Endive, Prosciutto and Mozzarella on Bruschetta

Servings

6

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.