Crostini Alla Romana

  • 12½-inch thick slices ciabatta bread
  • 12 slices thinly sliced prosciutto (about 6 ounces)
  • 1 pound fresh mozzarella, cut into thin slices
  • 3 tablespoons butter
  • 6 sage leaves
  • Pinch salt
  • Pinch freshly ground black pepper
  1. Preheat the oven to 375 degrees F. Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.
  2. Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper. Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.

Recipe by Five Little Chefs at http://www.fivelittlechefs.com/recipe/breads/crostini-alla-romana.html

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