Monday, February 13, 2012

Crostini Alla Romana

Nicholas called the other day asking for this recipe. I had made it so often the last few summers when the sage was growing well. I knid of forget about it in the winter but it is a fantastic appetizer especially if you use fresh mozzarella or at least whole milk mozzarella.

Crostini Alla Romana
Recipe courtesy Giada De Laurentiis
Prep Time:
15 min
Inactive Prep Time:
Cook Time:
20 min
4 to 6 servings


  • 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


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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