makes 24 toasts
2 cloves of garlic, peeled
3 tablespoons of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped
Prepare the bread by slicing it into thin slices. Grill bread just before serving. You can do it under the broiler in your oven, or on the grill. Brush the bread with olive oil on one side. If broiling, place them on a sheet oiled side up and place them under the broiler for 1-2 minutes. Be careful not to burn! If grilling, also grill the bread for 1-2 minutes. When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece.
If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray. If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto. Then, top each with a slice of fresh mozzarella. Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt. Remove from the grill or broiler and top with salt, pepper and fresh basil.
Ready to go on the grill along with some artichokes (Grilled Artichokes recipe here).
The toasts have been grilled, now I'm ready to top them with prosciutto and cheese.
Hot from the grill - these are great as an appetizer or as part of dinner... like deluxe cheese bread. I often serve them when we're having a vegetarian soup or pasta, then Mike feels like we've had something hearty with meat.
I like to serve these with another grilled appetizer favorite - Grill Artichokes with a Lemon Caper Aioli. Both make great appetizers or as a side with a steak, grilled fish or kebabs.
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