Recipe#56
Title: Bruschetta 05
From: dfw@thumper.bellcore.com (Doris Woods)Newsgroups: rec.food.recipes
Subject: Bruschetta
Date: 20 Aug 1994 12:48:04 -0400
Organization: Morristown Research and Engineering
Message-ID: CuoLrD.45C@walter.bellcore.com
Bruschetta
fruity olive oil (optional)
1 Long loaf of good semolina or Italian bread
1 cup pesto with garlic in it
Fresh thinly slice tomato
1/4 to 1/2 lb paper thin proscuttio
1 to 1/2 rounds smoked mozzarella shredded
Slice bread in half the long way. Toast it lightly under the broiler
until it's a light brown. You can brush it with olive oil beforehand
if you choose. I don't, to cut down on the oil because the pesto
has plenty.
After the bread is a golden brown spread the pesto on top in a very
thin layer. To much and the bread gets soggy and the saltiness is
overpowering. On top of the pesto put a layer of proscuttio then
a layer of tomato. Cover all with the smoked mozzarella and broil
until the cheese melts.
Slice into individual servings and serve. It will go fast. If your
not a fan of smoked cheeses, fresh mozzarella will work nicely just
drain the cheese well before you slice it to put on top.
Variation: Substitute smoked chicken for the proscuttio to cut down
on the salt.