Roasted Pepper Crostini with Prosciutto Ribbons
- Preheat oven to 425 degrees F. Using a serrated knife, diagonally slice the bread. Arrange bread slices on two large baking sheets. If desired, brush each slice lightly with olive oil. Bake for 8 to 10 minutes or until light brown, turning slices over once halfway through baking.
- In a food processor combine drained sweet peppers and cayenne pepper. Cover and process until smooth. Spoon red pepper mixture over toasts. Top with prosciutto; sprinkle with cheese. Bake in the 425 degrees F oven for 3 to 5 minutes or until cheese melts.
From the Test Kitchen
Prepare as directed in Step 1. Cool bread. Transfer to an airtight container; cover. Store at room temperature for up to 24 hours. To serve, preheat oven to 425 degrees F. Arrange bread slices on baking sheet. Bake about 3 minutes or just until crisp. Continue as directed in Step 2.
Nutrition Facts (Roasted Pepper Crostini with Prosciutto Ribbons)
- Per serving:
- 42 kcal ,
- 1 g fat
- 4 mg chol. ,
- 135 mg sodium ,
- 6 g carb. ,
- 2 g pro.