Grilled Bread With Ham and Mozzarella
"A nice starter to your Italian-themed summer dinner."
photo by Boomette
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 6 slices Italian bread (about 1-inch thick)
- 1 large garlic clove, slightly crushed, peeled
- 2 tablespoons olive oil
- 6 slices prosciutto or 6 slices smoked ham
- 8 ounces smoked mozzarella cheese, sliced 1/2-inch thick
directions
- Heat broiler.
- Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden.
- Rub one side of bread with garlic, then drizzle with oil. Arrange prosciutto slices on brad, trimming as needed. Top with cheese.
- Broil or grill until cheese is bubbly and starting to brown, about 2 minutes. Transfer to serving platter and serve at once.
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Reviews
-
I tried this recipe with prosciutto. We love prosciutto. But in this recipe, it was not a success. It was way too salty because it was baked. And also when we took a bite, all the remaining of the slice was following. It would be better to chop it a little bit. I'm sure with ham it's even better. I'll have to try. Thanks Jackie. Made for 123 hit wonders -
These were REALLY good. Will definately be making again. I didn't have any garlic cloves, so I mixed some minced garlic with the olive oil and let sit while the bread was toasting up, and then brushed it on and toasted another minute or two before putting the other stuff on. Added sliced tomato on a couple just to see (I love Garlic tomato cheese bread, and thought it might work on here too) and it was GREAT! Thanks for sharing :)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
