If you know me, you know I have a husband who used to not like pasta. Yes, there was once someone out there who said they did not like pasta. And I married him anyway. Its been over a year now since the pasta break through, and here I am able to cook a 100% pasta dish for dinner. I’m still waiting for the vegetable break through, although that one I’m not too sure will ever happen.
This is a family recipe of my husband’s and I’m so glad it was given to me to share. I think having the fresh basil and Romano cheese in the sauce makes this so mouth watering you’re definitely going to want seconds or thirds.
Hi. Remember me? Sorry about the whole taking a month and a half off thing, I promise it won’t happen again. Well, ok it probably will happen again. I wish I had a good excuse for you, like I’ve been busy traveling the world and am returning to you with scores of international cooking knowledge. But the real answer is I got really freaking lazy. Please accept this recipe as my peace offering.
I first read this ingredient list and went , “Huh?”. Prosciutto, apricot, and cheese sounded like a strange combination…but sometimes those turn out to be surprisingly delicious. These turned out to be refreshingly delectable, and the flavors blend together quite well and don’t taste as an odd match whatsoever. I guess I can’t be too shocked, being that this is a Giada recipe I had a certain trust level in it to begin with. This is a great Spring/Summer appetizer being that they are light and not too filling.
-1 loaf French bread with sesame seeds
-4-5 tablespoons apricot preserves
-1/3 cup shredded mozzarella cheese
-4-5 thin slice prosciutto
1. Slice French bread loaf into thin crisps. Drizzle with EVOO and broil about 4-5 minutes until just slightly browned.
2. Remove from oven and top with shredded cheese. Return to the broiler and broil an additional 4-5 minutes until cheese is browned and bubbly. Remove and top with the preserves and a slice or two of the prosciutto. Server immediately.