12 1/2-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 freshly ground black pepper
Directions and steps to follow :
- 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.
- 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.
Use a type of bread suitable for making good bruschetta: pugliese bread for example is ideal. Or, since the anchovies are already very tasty, it can be a good choice even the Tuscan bread without salt.
The butter must be soft at room temperature: so it will be easier to spread.
An alternative way to prepare these croutons is to melt the butter in a saucepan with the anchovies, then spread it over the slices of bread.
In place of anchovies under salt it is possible to use anchovy paste.