Anissa shows us how to make a fancy, easy snack
Tellico Grains Crostini
6 slices Rustic Italian Bread cut into thirds or halves, depending on size of bread
4 ounces butter, melted
6 fresh sage leaves (or other fresh herbs of choice) for infusing butter
Handful of fresh herbs, (parsley, basil, rosemary, thyme) for sprinkling on top
8 ounce ball of fresh mozzarella
12 very thin slices of prosciutto
Handful of cherry tomatoes, cut in half
salt and pepper to taste
Melt butter on stovetop, add sage leaves and let sit for a few minutes while preparing bread.
Cut slices of bread into halves or thirds, brush with melted herb butter and toast in oven at 375 degrees for about 8 minutes or toast on grill on low setting for a few minutes, watching closely, until bread is crispy.
Add prosciutto to bread, folding the thin slices to fit without hanging off the edge.
Add slice of fresh mozzarella on top of prosciutto and put in oven at 375 for about 5 minutes, until cheese is melted. You can also put the crostini back on grill, on low setting, and watch closely until cheese melts.
*If you don't want to use prosciutto, you can brush bread with herb butter, toast in oven, add slice of fresh mozzarella, toast in oven or grill to melt cheese, then add cherry tomatoes on top.
Drizzle herb butter on top of crostini and sprinkle with fresh chopped herbs and salt and pepper to taste.
Presented by: Anissa Shull, Tellico Grains Bakery
Presented on: 6/16/14