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Categories:
spring onions balsamic vinegar extra-virgin olive oil garlic salt black peppercorns butter garlic euro bread Provolone cheese
Viewed: 15 - Published at: 2 years agoIngredients
- 3 -4 roma tomatoes
- 2 spring onions, finely chopped
- 1 teaspoon old balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh grated garlic
- 3 -4 leaves fresh basil, scissored to very small shreds
- sea salt, to taste
- fresh grated black peppercorns, to taste
- 13 cup butter, whipped
- 1 12 tablespoons grated garlic
- 8 slices euro bread, about 3/4-inch thickness
- 3 ounces provolone cheese, thinly sliced
- 3 ounces prosciutto, very thinly sliced
Method
- Wash and finely dice tomatoes, discarding the seeds and draining of clear juice.
- Wash, split and finely chop the spring onions.
- Add balsamic vinegar, olive oil, 1 tablespoon fresh grated garlic, basil, sea salt and pepper, and gently mix.
- Cover and set aside, unchilled, for up to three hours.
- Pre-heat frying pan.
- Combine 1/3 cup butter thoroughly with 1-1/2 tablespoons grated garlic.
- Butter both sides of bread slices.
- Fry bread slices over medium high heat until browned on one side.
- Flip over, drape with one slice of prosciuotto and one or two cheese slices.
- Cover and allow bread to brown, meat to go "limp", and cheese to melt.
- Remove from pan and serve covered with bruschetta mixture.
