Crostini con prosciutto e mozzarella

Crostini con prosciutto e mozzarella

Oooh, things have been busy!  We’re at full tilt with work, school, homework, kids’ activities, and now the holidays on top of it.  When life is moving this fast, it’s hard to find time, or energy for that matter, to cook.  Or to blog.

That’s not to say we’ve abandoned our kitchen altogether.  We’ve had a few amazing meals, such as polenta with spuntature di maiale e salsicce (red sauce with short ribs and sausage), served on two large slabs of wood placed right on the dining room table, when Cara’s cousins traveled from three different states for a weekend feast.  Many meals have been quick ones, however.

Back in Rome, when things got busy at Stefano’s house and a fast meal was needed, Maria would make crostini con prosciutto e mozzarella, toasted bread topped with prosciutto and melted mozzarella.  It’s still a favorite in our house when we’re in need of comfort food.

Prosciutto crudoMozzarella

1 baguette
Prosciutto crudo (cured) and/or cotto (cooked)
Fresh mozzarella


Slice the bread, cutting at an angle to produce elongated pieces.  Cover a baking sheet with parchment paper and arrange the bread on top of it.  Toast the bread on the top side only under a high broiler, and remove from the oven.

In the meanwhile, slice your mozzarella into thin slices, and prepare your ham.  Place a slice of ham, folded over so that it just covers the bread, and mozzarella on top of each slice of bread.  Place the baking tray of crostini back into the over under a high broiler until the cheese melts and turns slightly golden brown.  Enjoy the crostini hot.

Crostini con prosciutto e mozzarellaCrostini con prosciutto e mozzarella

This entry was posted in Appetizers, Pizza and Bread, Recipes and Wine Pairings and tagged , . Bookmark the permalink.

2 Responses to Crostini con prosciutto e mozzarella

  1. Simona says:

    The photo of cutting prosciutto crudo sent me back many years to summers when we had a prosciutto ready to be cut on demand and be used for anything, including put a slice in your mouth then and there. Great crostini: simplicity so often wins.

  2. Lisa says:

    I could go for one of those right now! My grandfather used to do something similar on those rare and special Sundays when we would all go for a restaurant lunch. Since we would have eaten too much to make a real dinner, he would make “i toast”–prosciutto or anchovies with mozzarella (and butter) on pane in cassetta, and toast them in grill baskets in the toaster. I loved those evenings! After which I’m sure we played a few hands of Asso Piglia Tutto or Scopa…!

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