This is a very simple recipe that is delicious. Ina put this recipe in her cocktail section of her latest book and I think this could be more than an appie. I served it for dinner with a salad and it was pelnty of food.
Be sure to use good ingredients becuase there are only a few in this recipe.
6 slices good Tuscan round bread, sliced 3/4 inch thick1 large garlic clove, cut in half
Good Olive Oil
2 ounces thinly sliced prosciutto, torn in pieces
2 ounces fresh smoked mozzarella, grated 3 tablespoons minced fresh parsley
Prepare a charcoal grill with medium-hot coals or turn a gas grill to medium-high heat.
Grill the bread for 2 minutes until golden on one side
Place the bread grilled side up on a platter and immediately rub the cut side of the garlic clove over the surface of the bread. Drizzle a tablespoon of olive oil over each slice of bread.
Place the torn prosciutto over the grilled side of the bread and top with the grated fresh mozarella. Return the bread to the hot grill, cover the grill, and cook for 1-2 minutes — just long enough to melt the cheese and rewarm the toast. Be sure the vent is open so the fire doesn’t go out. Drizzle with a little more olive oil, sprinkle with parsley, salt, and pepper, serve hot.