Recipe of the Week July 27th.

Don't look twice! While this week's recipe is very similar to last weeks Chicken recipe as it contains several of the same main ingredients...mozarella, sage and prosciutto, it is in fact different. This makes a yummy snack or works as a quick appetizer for a meal. Tonight I served it along with James' version of Giada's Quick and Spicy Tomato soup. I buy my cheese and prosciutto at Trader Joes to save cost on this delicious "treat" as I have been calling it and I love using the fresh sage from my garden.


Crostini Alla Romana
From Giada DeLaurentis
FoodNetwork.com
12 1/2-inch thick slices ciabatta bread
Note:(I have used other breads that I had on hand including baguette)
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

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.