Recipe

		Bruschetta al Prosciutto con Mozzarella
		Serving Size - 8
		Prepared By - Sarah
		Recipe Rating	Printer Friendly Recipe

24 slices baguette

12 thin slices Prosciutto di Parma or San Daniele, halved

24 basil leaves

12 sundried tomatoes packed in olive oil, drained and halved

24 bocconcini

1/4 teaspoon freshly ground black pepper

Preheat the broiler. Line a baking sheet with parchment paper. Place the baguette slices on the parchment paper-lined baking sheet. Place the halved Prosciutto slices on a counter. Top each with 1 basil leaf, then a sliver of sundried tomato, and finally 1 of the bocconcini. Sprinkle with the pepper. Wrap to enclose in the Prosciutto and place 1 bundle on each baguette slice, seam side down. Slip under the preheated broiler until the Prosciutto is crispy, the bocconcini are melted, and the bread is golden at the edges.