Recipe

		Napa Cabbage, Prosciutto and Mozzarella on Bruschetta
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

18 diagonal slices (1/2-inch-thick) baguette bread

1/4 cup extra-virgin olive oil

1 head of napa cabbage (top 3-4" of 18 leafs)

1 (16-ounce) ball fresh water-packed mozzarella cheese

18 paper-thin slices prosciutto

1/8 cup red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon honey

1/4 teaspoon salt

pepper to taste

To make Red Wine Vinaigrette: Mix the red wine vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Brush Red Wine Vinaigrette over the bread slices. Broil or place on bbq and cook until the bread is slighlty toasted on the 1 side. Remove and set aside. Place cheese in a napa cabbage leaf then wrap with 1 slice of prosciutto. Arrange the toasted bread on a platter. Drizzle the vinaigrette over each roll and serve.