When I was reformatting the recipes from the early stages of our blog, I ran across this recipe and smiled. This recipe used to be my go-to appetizer for parties. If I needed to bring something, anything, it was Prosciutto Bruschetta. I was expected to bring it. And guaranteed to bring home an empty plate.
What made it so special – and completely addictive – was the salty prosciutto paired with the browned sage butter. I could put browned sage butter on anything. And I have. You know that one really weird food thing that everyone has? The thing you’re a little embarrassed to admit that you’ve not only tried, but loved it? I have drizzled leftover browned sage butter on vanilla ice cream before. And I’d be a lying liar if I said that I hated it.
This appetizer comes together really quickly. It’s toasted slices of baguette, brushed with browned sage butter, topped with prosciutto and shaved (or grated) parmesan, and then drizzled with any remaining butter. The imported prosciutto di parma can be pretty pricey ($20/lb at my grocery store) but 6 paper thin slices will only set you back about $4. And I think it’s totally worth the $4 🙂
Prosciutto Bruschetta with Browned Sage Butter
A quick and impressive appetizer with salty prosciutto and browned sage butter.
- 4 Tbsp butter
- 6 very thin slices of prosciutto
- 12 1/2-inch slices of baguette
- 4 large sage leaves, thinly sliced
- Parmesan, shaved
- Preheat the oven to 425. Place baguette slices on a baking sheet.
- Melt the butter over medium heat and continue to cook until the butter solids begin to brown.
- Swirl the pan frequently and use a spoon to scrape the browned bits off the sides of the pan.
- When the butter has turned a dark brown, turn off the heat and add the sage leaves (reserving some for garnish). Swirl the pan and let it sit for 1-2 minutes.
- Generously brush the top side of each baguette slice with the browned butter.
- Place in the oven for ~5 minutes, until golden brown and crispy.
- Top each piece of bruschetta with 1/2 slice of prosciutto and shaved parmesan. Tearing the prosciutto into 2-3 pieces when arranging it on the bread will make it easier to eat.
- Drizzle the remaining browned butter over the bruschetta and top with reserved sage leaves before serving.
Yields: 12 servings
Estimated time: 15 minutes
The browned sage butter is such a great idea, I can imagine it going so well with the salty ham. It sounds absolutely delicious!
What a simple, perfect appetizer. And perfect timing for holiday party season. Bookmarking this to bring to get-togethers in the coming months. 🙂 Thanks!
Browned sage butter..now I’m pretty sure that’s something I need in my life. What if you made browned sage butter ice cream..I’m pretty sure that would be rockstar.
I’m thinking I could eat that butter with a spoon! It sounds delicious!!
I love brown sage butter too especially over pasta! I haven’t tried it over ice cream. Have you tried maple syrup over ice cream? It is good!
Made this Saturday night for my husband and some friends, and I think I found my new go-to appetizer. It was so yummy! What a great idea. Thanks for posting!
Browned sage butter – my all time favorite! I do it a little differently – I brown the butter with the sage leaves in it. The leaves crisp and are easy to break up. Freezes beautifully and is wonderful spread on a good bread with roast chicken. Sigh…