Monday, July 12, 2010

Prosciutto Bruschetta

1 loaf (1 lb) baguette French bread, cut into 30 (1/4-inch) slices
2 tablespoons olive or vegetable oil
1/2 cup chive-and-onion cream cheese spread (from 8-oz container)
1/2 lb thinly sliced prosciutto (from deli)
1/4 teaspoon coarsely ground pepper
4 plum (Roma) tomatoes, thinly sliced
Bottled Bruschetta (such as Bellino or another brand)

1. Heat oven to 375°F. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.

2. Spread cream cheese over each bread slice. Top with Prosciutto; sprinkle with pepper. Top some with a tomato slice and some with Bruschetta sauce.

Recipe by Laura Spear and Donna Mcgonigal (adapted from a roast beef bruschetta recipe) Photo by Donna Mcgonigal


  1. Hmmm Where'd you get that photo of the bruschetta sauce? Are you stealing photos online again? Shame on you Laura!

  2. Miss these apps. Miss you =( Wished we were together again watching sex in the city and eating these! I crave them everytime I see the show! You're the bestest!


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