Curly Endive, Prosciutto and Mozzarella on Bruschetta

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy

For the bruschetta

18 diagonal slices (1cm thick) baguette bread
3 tbsp extra-virgin olive oil
1 head of curly endive or frisee leaves, separated into 5cm strips
1 (200g) ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices
18 paper-thin slices prosciutto
30ml red wine vinaigrette, recipe follows

For the red wine vinaigrette

120ml red wine vinegar
60ml fresh lemon juice
15g honey
2 tsp salt
3/4 tsp freshly ground black pepper
240ml extra virgin olive oil
Preheat the oven to 180°C/gas 4.

Arrange the bread slices on two heavy and large baking sheets. Brush 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.

Wrap one curly endive and one slice of cheese with one slice of prosciutto, allowing the tops to extend 2cm over one long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.

For the red wine vinaigrette: Mix the 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.

Yield: 415ml

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