Bruschetta di Prosciutto e dell'Asparago a.k.a. the title of the post. JUST CALL ME ROSETTA STONE FOR FOODIES. AND I DON'T CHARGE. LANGUAGE FOR FREE. I KNOW, MINDBLOWING. This appetizer is beyond delicious: my father HATES vegetables with every bone in his body and he eats this. Anything that will get him to consume a green, I will do. Please make this. LIVE FOR ONCE. ENJOY YOUR LIFE. CALL A FEW FRIENDS, OPEN A BOTTLE OF WINE, and EAT. Food is love - and if you have an addiction to food, I'm sorry to be your enabler. (except not really).
Mangia Bene!
Ingredients
6 Asparagus, cut into 2 inch pieces
1 Medium Shallot, thinly sliced
1 Clove Garlic, minced
1 Tbsp Extra Virgin Olive Oil
2 Tbsp of Balsamic Vinegar
8 Large Basil Leaves
2 oz of Thinly Sliced Prosciutto
2 oz of Smoked Mozzarella, thinly sliced
1 French Baguette
Salt and pepper (to taste)
Preparation
1) Preheat your broiler to low and also preheat a grill pan to toast the bread.
2) In a small non stick skillet on medium heat, sauté the shallots and garlic with the extra virgin olive oil, until the shallots and garlic and light golden brown, about 2 to 3 minutes.
3) Add the asparagus and cook for 1 minute. Add the balsamic vinegar and season with salt and pepper to taste. Lower the heat to medium low and cook for 5 to 7 minutes. The asparagus should be crisp tender.
4) Meanwhile slice the baguette into 8 slices on a diagonal and drizzle lightly with the extra virgin olive oil. Place the slices of bread on the preheated grill pan and toast them until golden brown on both sides. About 2 minutes per side.
5) Once the asparagus is cooked and the bread is toasted, line the bread on a foiled lined baking sheet and top with a couple pieces of asparagus a little of the shallot and garlic mixture. Place 1 small thin piece of prosciutto over the asparagus and top it with a slice of basil and a slice of the smoked mozzarella. Place them under the broiler to melt the cheese, making sure you don’t step away because the cheese takes a matter of seconds to melt and it can burn very quickly.
6 Asparagus, cut into 2 inch pieces
1 Medium Shallot, thinly sliced
1 Clove Garlic, minced
1 Tbsp Extra Virgin Olive Oil
2 Tbsp of Balsamic Vinegar
8 Large Basil Leaves
2 oz of Thinly Sliced Prosciutto
2 oz of Smoked Mozzarella, thinly sliced
1 French Baguette
Salt and pepper (to taste)
Preparation
1) Preheat your broiler to low and also preheat a grill pan to toast the bread.
2) In a small non stick skillet on medium heat, sauté the shallots and garlic with the extra virgin olive oil, until the shallots and garlic and light golden brown, about 2 to 3 minutes.
3) Add the asparagus and cook for 1 minute. Add the balsamic vinegar and season with salt and pepper to taste. Lower the heat to medium low and cook for 5 to 7 minutes. The asparagus should be crisp tender.
4) Meanwhile slice the baguette into 8 slices on a diagonal and drizzle lightly with the extra virgin olive oil. Place the slices of bread on the preheated grill pan and toast them until golden brown on both sides. About 2 minutes per side.
5) Once the asparagus is cooked and the bread is toasted, line the bread on a foiled lined baking sheet and top with a couple pieces of asparagus a little of the shallot and garlic mixture. Place 1 small thin piece of prosciutto over the asparagus and top it with a slice of basil and a slice of the smoked mozzarella. Place them under the broiler to melt the cheese, making sure you don’t step away because the cheese takes a matter of seconds to melt and it can burn very quickly.
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