Grilled bread with prosciutto from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 44) by Ina Garten

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Notes about this recipe

  • averythingcooks on June 24, 2023

    I scaled this way back to 1 ciabatta bun (split open, cooked under the broiler instead of on the grill & then cut into 4 smaller triangles to share between 2 of us) . I also needed less oil than suggested, used aged provolone in place of smoked mozzarella and topped the finished toasts with a mix of fresh basil & parsley. A lovely (and "fancy!" as T said) treat with our steaks and salad.

  • anya_sf on May 02, 2019

    Grilling the bread was tricky due to hot spots - watch carefully to avoid burning. I brushed, rather than drizzled, the oil on the bread and only needed about 1 tsp per slice rather than 1 Tbsp. The flavors were very strong and salty; no extra salt was needed, and less prosciutto could probably be used. The overall combination of flavors was great.

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