Bruschetta with Prosciutto, Mushrooms and Cheese

Number of servings : Prep time: Cooking time: Type of meal : | Hors d’oeuvres | Hors d’oeuvres Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :

Ingredients

Bruschette:
4 x 1 1/2 cm (4 x 1 1/2 inch) slices crusty white bread
60 ml (1/4 cup) olive oil
1 garlic clove, cut in half
Topping:
4 large slices prosciutto
125 ml (4 oz) marinated mushrooms (in a jar), drained and quartered
8 sun-dried tomatoes (in oil) cut in thin strips
salt and pepper to taste
250 ml (1 cup) Goat cheese, shaved
15 ml (1 tbsp) fresh chives, chopped

Directions

  1. Preheat oven to 200°C / 400°F.
  2. Brush both sides of bread slices with olive oil. Place on a cookie sheet and bake 5 minutes until golden.
  3. Remove bread from oven and rub tops with garlic gloves halves.
  4. Place a slice of prosciutto on each slice of bread, gathering the ham to create a “rippled” effect.
  5. Combine oil, mushrooms and sun-dried tomatoes in a bowl. Add salt and pepper to taste.
  6. Spread mixture on top of ham. Garnish with cheese shavings and chopped chives.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2192

Bruschetta with Prosciutto, Mushrooms and Cheese
Bruschetta with Prosciutto, Mushrooms and Cheese