big dude
Sous Chef
Bev got this recipe from the paper and made for lunch today. I absolutely loved it. If you like bruschetta, it's a must try.
6 slices - Your choice of bread cut on a bias to your preferred thickness - ours was French bread about 3/4 inch.
6 tbsp Olive oil
2 (6 1/2 oz) marinated atrichoke hearts
4 oz prosciutto or thin sliced country ham
1/2 cup red onion, finely chopped
2 scallions, coarsley chopped
1/2 cup Parmeasan shavings
1 tsp fresh basil finely chopped
Bev added some roasted red pepper left over from yesterdays Italian fatty - a good addition
-Brush bread slices with olive oil and lightly season with S & P and toast in 350* oven.
-Cut artichokes lengthwise into 1/4" slices and saute with 3 T olive oil along with ham and onion for about 4 minutes.
-Stir in basil and scallions and S & P to taste.
-Spoon on toasted bread, drizzle with balsamic vinaigrette and top with cheese shavings.
For the vinaigrette, we just added balsamic vinegar to taste to some Italian dressing
6 slices - Your choice of bread cut on a bias to your preferred thickness - ours was French bread about 3/4 inch.
6 tbsp Olive oil
2 (6 1/2 oz) marinated atrichoke hearts
4 oz prosciutto or thin sliced country ham
1/2 cup red onion, finely chopped
2 scallions, coarsley chopped
1/2 cup Parmeasan shavings
1 tsp fresh basil finely chopped
Bev added some roasted red pepper left over from yesterdays Italian fatty - a good addition
-Brush bread slices with olive oil and lightly season with S & P and toast in 350* oven.
-Cut artichokes lengthwise into 1/4" slices and saute with 3 T olive oil along with ham and onion for about 4 minutes.
-Stir in basil and scallions and S & P to taste.
-Spoon on toasted bread, drizzle with balsamic vinaigrette and top with cheese shavings.
For the vinaigrette, we just added balsamic vinegar to taste to some Italian dressing