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 🙂

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Prosciutto Bruschetta with Browned Sage Butter

A quick and impressive appetizer with salty prosciutto and browned sage butter.

Ingredients

• 4 Tbsp butter
• 6 very thin slices of prosciutto
• 12 1/2-inch slices of baguette
• 4 large sage leaves, thinly sliced
• Parmesan, shaved

Instructions

1. Preheat the oven to 425. Place baguette slices on a baking sheet.
2. Melt the butter over medium heat and continue to cook until the butter solids begin to brown.
3. Swirl the pan frequently and use a spoon to scrape the browned bits off the sides of the pan.
4. 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.
5. Generously brush the top side of each baguette slice with the browned butter.
6. Place in the oven for ~5 minutes, until golden brown and crispy.
7. 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.
8. Drizzle the remaining browned butter over the bruschetta and top with reserved sage leaves before serving.

Notes

Yields: 12 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes