10 July, 1990

Prosciutto & Cheese Appetizer Toasts | Food & Wine

Prosciutto & Cheese Appetizer Toasts ingredients
Makes 8 appetizer servings
4 not-too-thin slices prosciutto (about 3-oz)
8 slices Italian or French bread, about 3-inch diameter, cut 1/2-inch thick
1/4-LB Italian Fontina or mozzarella cheese, shredded
4 fresh sage or basil leaves
About 1/4 cup extra virgin olive oil
1 large garlic clove, smashed and peeled
1 small fresh or dried hot pepper

For garnish:
1 lemon, quartered
Sprig of fresh sage or basil

Notes: Try serving with Italian white wine, such as Gavi.

Fold a slice of prosciutto on each of 4 slices of the bread. Top each with 1 heaping tablespoon of the grated cheese, and a sage or basil leaf. Sandwich each with a 2nd slice of bread.

In a large heavy skillet, heat 1/4 cup olive oil with the garlic and hot pepper over moderate heat. When the garlic sizzles, carefully lay the sandwiches in the oil.

Fry until the bottom slice of the bread is golden, about 4 minutes.

With a wide spatula, turn sandwiches over. Add a little more oil if needed, and reduce the heat slightly. Fry until the 2nd side is golden and the cheese is melted but not runny, about 3 minutes.

Place sandwiches on a serving plate and cut them in half.

If desired, warm the remaining oil in the pan and drizzle a little of the seasoned oil all over the sandwiches.

Garnish with the lemon quarters and a small sprig of fresh sage or basil. Serve hot.

I clipped this recipe from a past issue of  Food & Wine Magazine (undated).

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