Bruschetta with Prosciutto

An easy-to-prepare appetizer that will both decorate the festive table and give pleasure on a weekday. Miniature bruschetta sandwiches combine all the charm of an Italian snack: crispy toasted bread, rich flavors of melted cheese and ham, bright aromas of garlic and basil. First, fry the bread separately so that it is covered with a golden crust, and then put it in the oven with all the toppings. Serve the bruschetta with prosciutto while still warm.

Cook: 15 minutes

Servings: 8

Ingredients

8 slices of sourdough bread with crust, cut diagonally, approx. 450 g
Olive oil
1 clove of garlic
8 thin slices of mozzarella
8 thin slices of prosciutto
8 fresh basil leaves

Directions

Preheat oven on grill setting.
Liberally grease the bread slices on both sides with olive oil and place on a baking sheet. Roast in the oven until golden brown, 2 minutes on each side.
Remove from oven, let cool slightly and rub garlic on one side of each slice. Top with a slice of cheese, then a slice of prosciutto. Place in oven again and toast until cheese is melted and golden brown, 2 minutes.

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