|1/2 Baguette, sliced into ¼-½” (.5-1 cm) thick pieces, about 14|
|2 tbsp||(30 mL) Olive oil|
|7||Slices Provolone cheese, cut into quarters|
|14||Slices Capolla prosciutto|
|1 tbsp||(15 mL) Chopped fresh herbs (thyme, rosemary, basil)|
|1-2 cups (250-500mL) Spring mix salad greens|
|2||Roma tomatoes, sliced|
PREHEAT oven to 350°F (180°C). Brush bread with olive oil and place on a baking sheet. Bake for 6-8 minutes or until golden and crispy. Set aside.
PLACE 2 pieces of Provolone cheese in the center of a slice of prosciutto. Sprinkle with a pinch of herbs and wrap tightly in prosciutto. Arrange on a small baking tray and bake in preheated oven for 4-5 minutes. The cheese will begin to melt and the prosciutto will get crisp.
TOP each crostini with a slice of tomato, a few salad greens and a Provolone and prosciutto bundle.
Show More Comments
No Comments yet