Menu Enter a recipe name, ingredient, keyword...

Curly Endive, Prosciutto And Mozzarella On Bruschetta


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 18 diagonal 1/2"-thk slices baguette bread
  • 3 tablespoons extra-virgin olive oil
  • 1 head curly endive or frisee leaves separated 2" strips
  • 7 ounces fresh water-packed mozzarella cheese ball drained, and cut into 18 thin slices
  • 18 paper-thin slices prosciutto
  • 2 tablespoons Red Wine Vinaigrette (see recipe)


Servings 6


Step 1

Preheat the oven to 350 degrees.

Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.

Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.

This recipe yields 6 servings.

You'll also love

Review this recipe

Neck Bones & Escarole Olive And Sun-Dried Tomato Tapenade With Endive Leaves