Name: Ina Garten Grilled Bread With Prosciutto
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 6 slices good Tuscan round bread, sliced ¾ inch thick; 1 large garlic clove, cut in half; Good olive oil; 2 oz thinly sliced prosciutto, torn in pieces; 2 oz fresh smoked mozzarella, grated; 3 tbsp minced fresh parsley; kosher salt and freshly ground black pepper

This delicious grilled bread with prosciutto, inspired by Ina Garten, is the perfect quick appetizer or snack. With creamy smoked mozzarella and crispy, garlicky bread, it’s simple to make and uses common ingredients you may already have. Serve it hot, topped with fresh parsley for a flavorful, savory bite every time.

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Recipe Ingredients :

6 slices good Tuscan round bread, sliced ¾ inch thick
1 large garlic clove, cut in half
Good olive oil
2 oz thinly sliced prosciutto, torn in pieces
2 oz fresh smoked mozzarella, grated
3 tbsp minced fresh parsley
kosher salt and freshly ground black pepper

How To Make Grilled Bread With Prosciutto?

Preheat the Grill: Prepare a charcoal grill with medium-hot coals or preheat a gas grill to medium-high heat.
Grill the Bread: Place the bread slices on the grill and cook for about 2 minutes, until golden on one side.
Add Garlic Flavor: Place the grilled bread (grilled side up) on a platter. Rub the cut side of the garlic clove over the grilled surface, adjusting pressure to taste.
Drizzle with Olive Oil: Drizzle a tablespoon of olive oil over each slice of bread.
Assemble and Return to Grill: Place the torn prosciutto on each slice and top with grated mozzarella. Return the bread to the grill, cover, and cook for 1-2 minutes, just enough to melt the cheese and warm the bread.
Finish and Serve: Drizzle with a bit more olive oil, sprinkle with fresh parsley, and season with salt and pepper. Serve hot.

Ina Garten Grilled Bread With Prosciutto

Recipe Tips :

Use Good-Quality Bread: Choose a sturdy, rustic bread like Tuscan or sourdough. It holds up well on the grill and adds great texture.
Grill Just One Side First: Only grill one side of the bread initially; this keeps the other side soft and lets the garlic, oil, and toppings sink in perfectly.
Rub Garlic While the Bread is Hot: Rubbing the garlic on hot bread makes it more flavorful. Press harder if you like a stronger garlic taste.
Keep an Eye on the Cheese: Mozzarella melts quickly, so don’t leave it on the grill too long, or it might overcook. Watch closely!
Serve Immediately for the Best Texture: This dish tastes best hot off the grill when the bread is crispy and the cheese is perfectly melted.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover grilled bread with prosciutto cool to room temperature. Then, store it in an airtight container and refrigerate for up to 2 days.
Reheat: Place a slice on a microwave-safe plate and cover it lightly with a paper towel. Microwave on medium heat for 20-30 seconds, checking to make sure it doesn’t become too soft.

Nutrition Facts :

Serving Size: 1 slice (1 of 6 servings)

Calories: 250
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 600mg
Potassium: 100mg
Total Carbohydrate: 20g
Dietary Fiber: 1g
Sugars: 1g
Protein: 10g

Check out More Recipes:

Ina Garten Grilled Bread With Prosciutto

Author: Hamdi Saidani Cooking Method:Grilling Cuisine:American Courses:Appetizers, Snacks Recipe Keys: G Grilled Bread With Prosciutto

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time: minutesTotal time: 10 minutesServings:6 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

Ingredients

6 slices good Tuscan round bread, sliced ¾ inch thick
1 large garlic clove, cut in half
Good olive oil
2 oz thinly sliced prosciutto, torn in pieces
2 oz fresh smoked mozzarella, grated
3 tbsp minced fresh parsley
kosher salt and freshly ground black pepper

Instructions

Preheat the Grill: Prepare a charcoal grill with medium-hot coals or preheat a gas grill to medium-high heat.
Grill the Bread: Place the bread slices on the grill and cook for about 2 minutes, until golden on one side.
Add Garlic Flavor: Place the grilled bread (grilled side up) on a platter. Rub the cut side of the garlic clove over the grilled surface, adjusting pressure to taste.
Drizzle with Olive Oil: Drizzle a tablespoon of olive oil over each slice of bread.
Assemble and Return to Grill: Place the torn prosciutto on each slice and top with grated mozzarella. Return the bread to the grill, cover, and cook for 1-2 minutes, just enough to melt the cheese and warm the bread.
Finish and Serve: Drizzle with a bit more olive oil, sprinkle with fresh parsley, and season with salt and pepper. Serve hot.

Notes

Use Good-Quality Bread: Choose a sturdy, rustic bread like Tuscan or sourdough. It holds up well on the grill and adds great texture.
Grill Just One Side First: Only grill one side of the bread initially; this keeps the other side soft and lets the garlic, oil, and toppings sink in perfectly.
Rub Garlic While the Bread is Hot: Rubbing the garlic on hot bread makes it more flavorful. Press harder if you like a stronger garlic taste.
Keep an Eye on the Cheese: Mozzarella melts quickly, so don’t leave it on the grill too long, or it might overcook. Watch closely!
Serve Immediately for the Best Texture: This dish tastes best hot off the grill when the bread is crispy and the cheese is perfectly melted.

Keywords:Ina Garten Grilled Bread With Prosciutto