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- Spinach, Prosciutto and Red Bell Pepper Crostini
- (Crostini con Spinaci, Prosciutto e Peperone)
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- Ingredients:
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- 2 teaspoons plus 2 tablespoons extra virgin olive oil
1/2 red bell pepper, cut into matchstick-size strips
One 10-ounce package fresh spinach, stemmed
1 teaspoon minced garlic
1/4 cup chopped prosciutto
1 tablespoon whipping cream
Twelve 1/2-inch thick slices cut from French bread baguette
6 tablespoons freshly grated Parmigiano cheese
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- Directions:
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- Heat 1 teaspoon olive oil in heavy large skillet over medium heat.
Add bell pepper and saute until crisp-tender, about 8 minutes.
Transfer pepper to small bowl.
Heat same skillet over high heat.
Add spinach and saute 2 minutes.
Reduce heat to medium and saute until spinach is tender, about 2 minutes longer.
Cool in skillet.
Transfer spinach to work surface; chop spinach. Set aside.
Heat 1 teaspoon olive oil in same skillet over medium heat.
Add garlic and saute until fragrant, about 30 seconds.
Add prosciutto and saute 30 seconds.
Add chopped spinach.
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- Saute 2 minutes. Season to taste with salt and pepper.
Remove from heat.
Mix in cream.
Preheat broiler.
Arrange bread slices on large baking sheet.
Broil until lightly toasted.
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- Turn bread slices over.
Brush top of bread slices with remaining 2 tablespoons olive oil.
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- Broil until lightly toasted. Cool. (Components can be made 8 hours ahead. Cover spinach mixture and bell pepper strips separately; refrigerate. Store toasts airtight at room temperature.)
Spoon generous 1 tablespoon spinach mixture atop each toast.
Arrange bell pepper strips atop toasts.
Sprinkle with Parmigiano cheese.
Broil crostini until cheese bubbles and spinach mixture is hot, about 2 minutes.
Transfer crostini to plate and serve. Makes 12.
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- That's it!
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