Fettunta with Prosciutto

Name: Fettunta with Prosciutto
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 slices good French boule, sliced 3/4-inch thick; 3 Tbsps minced fresh parsley leaves; 1 to 2 plump garlic cloves, peeled; 43 grams finely grated smoked mozzarella or good Parmesan; 118 milliliters good extra-virgin olive oil; 43 grams thickly sliced prosciutto, minced

Fettunta with Prosciutto might be just the side dish you are searching for. One portion of this dish contains roughly 3g of protein, 22g of fat, and a total of 214 calories. This recipe serves 6. It is an inexpensive recipe for fans of Mediterranean food. A mixture of mozzarella, parsley leaves, thickly prosciutto, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Prepare a gas, charcoal, or wood fire for grilling.

Grill the bread a few inches from the heat until golden on both sides.

Ingredients you will need

Bread

Equipment you will use

Grill

Place the bread on a platter and immediately rub the garlic cloves over the top of the bread's surface. For really garlicky fettunta, rub hard and use both cloves of garlic.

Ingredients you will need

Garlic

Clove

Bread

Dry Seasoning Rub

Drizzle a generous tablespoon or more of olive oil over each slice of bread.

Ingredients you will need

Olive Oil

Bread

Combine the prosciutto, cheese, and parsley in a small bowl.

Ingredients you will need

Prosciutto

Parsley

Cheese

Equipment you will use

Bowl

Sprinkle the mixture evenly over each slice of bread. Return the bread to the hot grill cheese side up, cover the grill with the lid, and cook the fettunta just long enough to melt the cheese and rewarm the toast a bit, about 1 minute.

Ingredients you will need

Grilling Cheese

Cheese

Bread

Toast

Equipment you will use

Grill

Serve hot.

Equipment

Grill

Bowl

Ingredients

Servings:

6slices

good French boule, sliced 3/4-inch thick 3Tbsps

minced fresh parsley leaves 1

to 2 plump garlic cloves, peeled 43grams

finely grated smoked mozzarella or good Parmesan 118milliliters

good extra-virgin olive oil 43grams

thickly sliced prosciutto, minced

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.