In response to The Daily Post’s writing prompt: “You, the Sandwich.”
I’m a foodie,love ALMOST everything,just some more than others. If a restaurant were to name something after me it would be “The Daily Special”, everyday would be something different from what ever is fresh in the kitchen. For example today I look around my kitchen and found this
Avocados,tomatoes,crab,pesto,mozzarella cheese and fresh basil, just need some nice sourdough and they would have “The Daily Special” Meme the Panini. Tomorrow would be what ever is fresh and ready to move out of the kitchen. Ciao!
Your next Super-bowl appetizer
My Mike came home and said he heard people on the Sirius Radio Channel talking about these and how good they sounded. He described them to me and I knew we had all the ingredients so I had to make them right then.
Easy to fix and pretty healthy. At least its all real food. We ate them standing at the Kitchen Island smiling and humming.
Happy Crostini Making.
Crisped-Prosciutto and Avocado Crostini
Baking prosciutto turns it crisp and crunchy, making it a perfect foil for buttery avocado and a thin slice of sharp cheese.
4 ounces thinly sliced prosciutto, torn into 3-inch pieces
Extra-virgin olive oil, for brushing
1 medium baguette, sliced into 1/4-inch-thick rounds
2 garlic cloves
2 firm, ripe Hass avocados, halved, pitted, and peeled
Coarse salt and freshly ground pepper
3 ounces manchego cheese, thinly sliced
Preheat oven to 400. Arrange prosciutto in a single layer on 2 rimmed baking sheets. Brush with oil, and bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes; transfer to a plate.
Arrange baguette slices on a baking sheet. Brush generously with oil. Bake until light golden brown around edges, 8 to 9 minutes. Rub with garlic cloves.
Mash avocados with a fork. Season with salt and pepper. Spread avocado on baguette slices. Top each with a slice of cheese and a piece of prosciutto. Season with pepper.