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This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.
Ingredients
- 1 cup butter, softened
- 1 cup diced prosciutto
- 1 cup grated Parmesan cheese
- ground black pepper to taste
- 2 French baguettes, cut into 1/2 inch slices
- 1 cup toasted pine nuts
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
Step 3
Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
Step 4
Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 497 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat14g | 69% |
| Cholesterol58mg | 19% |
| Sodium949mg | 41% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein17g | |
| Vitamin C0mg | 2% |
| Calcium133mg | 10% |
| Iron4mg | 22% |
| Potassium180mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Loved this! So quick and easy. I used salted butter and will change this the next time to unsalted because it was a little salty because of the butter, proscuitto and parmasan. I think the next time I will also add a little sage…It compliments proscuitto very well.
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This looked delicious and sounded delicious, but it just didn’t taste delicious. It just didn’t have any zing.
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I think I would prefer this with Pancetta instead of prosciutto.
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Everytime I make this it gets gobbled up. Now it’s at the point where people request I bring it to parties. Very tasty!
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This is a really good recipe. I made this for a “Tea”. I set out butter the night before to make sure it was soft, but when I got up the next morning I realized some of the butter was salted and some was unsalted. It was still very good and disappeared very quickly! I found I didn’t need as many pine nuts as the recipe called for.
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Great recipe! These were the hit of a recent party – everyone loved them. They are very easy to make and for a party you can mix the butter, parmesan and prosciutto ahead and refrigerate it until your guests arrive, then microwave the mixture for 30 seconds to soften and spread on crostinis and pop under the broiler for a few minutes to heat. This worked great as they can be made in batches and served warm. I don’t like tomato bruschetta so this was a welcome alternative. As my dad said, you can’t eat just one!
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Wow! This was excellent. I did change it a little….I brushed a very small amount of olive oil on the slices of break and grilled them on my “George Foreman grill”, then took a raw clove of garlic and rubbed it on each slice of bread. I also added chopped sundried tomatoes to the mixture. It was delicious.
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I made a few errors because I was rushed when I made it, but it was still yummy & got gobbled up. A great alternative to traditional Bruschetta.
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A simple recipe that makes you look like a gourmet cook! Enjoy!
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A big hit…I didn’t have pine nuts but sauteed some diced portabello mushrooms with a little onion in olive oil, added the diced proscuitto at the end, then mixed in parmesan and just enough softened butter to hold it together. Spread on slices of french bread and toasted in the toaster oven. It was delicious and a nice change from tomato bruschetta.
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Very Good! I took the advice of another reviewer and added diced sun dried tomatoes. I also brushed the bread with garlic oil before browning.
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This was a fast and simple starter that was a huge hit. I used unsalted butter and shredded parm for a little more texture. Because we toasted the bread at home to take to a neighbor’s, I went heavier on the parm and prosciutto because I knew the bread wouldn’t be warm enough to melt the butter. Total yum-fest and a big hit. Definitely keeping this in the rotation!
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These were pretty good, everyone enjoyed them.
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I just used regular bread and completely forgot the pine nuts, but I love pine nuts so wish I’d remembered. I did add garlic and prefer broiling for a minute/two (I have to be careful–I’ve burned more than my fair share of food under the broiler!) and thought it was a different yet good accompaniment to pasta. I think I prefer garlic bread, but then I’m obsessed with garlic, hence my adding garlic to this recipe. It is fun to try new things, and I do love prosciutto. Thanks for the recipe!
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