June 15, 2012

LSL {Foodie Friday} - Prosciutto & Fresh Mozzarella on Grilled Garlic Toasts

So you know that I have been dairy-free for a couple of weeks. I mean, I've probably mentioned it to anyone standing next to me long enough, and my friends, my poor friends who have to hear me complain about. And then they're patience in dealing with me ordering at restaurants. Good luck trying to split dishes with me, that's out of the question. And that was only for two weeks! (haha) I bet I made it seem like an eternity. Sorry guys, you know I love ya! Well, I am officially off the wagon...or back on the wagon, I can't remember what the wagon means anymore. But the dairy is back in. And, as I stated in this post, I did it for health reasons but I don't think dairy was the problem, so back to square one. However, being at square one means that I can have glorious mozzarella and frozen yogurt back in my life. 

Last weekend I went to an Italian restaurant with friends, and it was delicious, even my modified meal. Well we ordered this appetizer that looked (and sounded by my friend's reactions) amazing. So this Foodie Friday I have dedicated it to recreating that delicious starter I was so desperately drooling after. 

Prosciutto & Fresh Mozzarella on Grilled Garlic Toasts
Makes 24 toasts

1 baguette
2 cloves of garlic, peeled
3 tablespoons of olive oil
8 ounces of fresh mozzarella, sliced
6 slices of prosciutto, thinly sliced
sea salt & cracked pepper
fresh basil, chopped

Prepare the bread by slicing it into thin slices.  Grill bread just before serving.  You can do it under the broiler in your oven, or on the grill.  Brush the bread with olive oil on one side.  If broiling, place them on a sheet-oiled side up and place them under the broiler for 1-2 minutes.  Be careful not to burn!  If grilling, also grill the bread for 1-2 minutes.  When you remove them from the grill or oven, let them cool slightly, then rub the raw clove of garlic on each piece.

If grilling, brush the other side of the bread with oil, the put that side down on the baking sheet or tray.  If you are broiling in the oven, just keep the toasts on the sheet with their toasted side up. Top each piece of bread with small, thin slices of prosciutto.  Then, top each with a slice of fresh mozzarella.  Grill or broil the toasts for 2 minutes, or just until the mozzarella begins to melt.  Remove from the grill or broiler and top with salt, pepper and fresh basil.

And as you can see in this picture Jenny, of Everyday Occasions, paired it with another one of her scrumptious starters, Artichokes with Lemon Garlic Caper Aioli. These can be easy treats to tempt Dad with on Father's Day.  

Bon Appetit and Happy Weekend!



  1. You're so cute! I mess up the "off the wagon" expression too!!!

    So how was your non-dairy experience? Living in France, I'm not sure that would even be an option. Dairy is smuggled into EVERYTHING! They can't help it!

    This recipe looks absolutely delish (and easy!). I'll try it once I'm settled into my new place. : )


    1. Isn't this recipe yummy looking and best of all, my kind of lazy...I mean, easy! ;)

      And non-dairy was hard and I definitely craved yogurt and cheese everyday, but it was doable. OMGosh if I was in Europe I would just starve for two weeks straight! ;)

      Can't to see pics of the new place!



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