Prosciutto & Mushroom Bruschetta
"An autumn treat for game day or a fancy lunch. Be sure to use Fontina cheese for best flavor combination. Serves 4 for lunch or 8 for appetizers."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (100.3 g)
- Calories 269.8
- Total Fat - 14 g
- Saturated Fat - 6.1 g
- Cholesterol - 40 mg
- Sodium - 486 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 1 g
- Sugars - 2 g
- Protein - 17 g
- Calcium - 353.2 mg
- Iron - 1.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat broiler unit in oven.
Step 2
Slice mushrooms into 1/4-inch vertical slices.
Step 3
Heat oil in skillet over high heat, add the mushrooms and cook quickly until they begin to lose their liquid. Reduce heat to medium and continue cooking until liquid is nearly evaporated. Transfer mushrooms to a shallow bowl.
Step 4
Broil the bread slices lightly on one side. Turn them over and cover the uncooked side with a layer of mushrooms. Scatter some of the prosciutto on each and top with a layer of cheese. Return to oven and broil until the cheese melts.
Step 5
Serve.
Tips
No special items needed.