The trick to these satisfying little sandwiches is toasting them under the broiler setting on your oven. In just a few minutes, the cheese begins to turn beautifully golden bronze and the bread crisps up nicely around the edges. It is a simple and incredibly tasty combination that can be prepared in practically no time at all. Splendidly salty, melty, and hot, fontina & prosciutto toasts are perfect for those times when you want to feed unexpected guests or just need a low effort recipe for lazy late night snacking.
Ingredients for Fontina & Prosciutto Toasts
- rustic bread
- prosciutto
- fontina
See recipe card for quantities.
Instructions
Before assembling the toasts, place an oven rack in the upper part of your oven and start preheating the broiler. In the meantime, cut the bread and the fontina into thin slices. Then arrange the bread in a single layer on a metal baking sheet and place the prosciutto on top, tearing it into pieces to divide evenly across the bread.
Next cover the prosciutto evenly with the slices of fontina.
When the broiler is good and hot, cook the toasts until the fontina has begun to turn golden brown and the bread is crisp around the edges. This will only take a few minutes.
Serve immediately.
📖 Recipe
Fontina & Prosciutto Toasts
Ingredients
- 1 loaf rustic bread
- 1 package prosciutto 3 to 4 ounces
- 1 wedge fontina 6 to 8 ounces
Instructions
- Place an oven rack in the upper part of the oven and begin preheating the broiler.
- Cut the bread and the fontina into thin slices.
- Arrange the bread slices in a single layer on a metal baking sheet and place the prosciutto on top, tearing it into pieces so that it can be layered evenly across the bread.
- Cover the prosciutto evenly with the slices of fontina.
- When the broiler is good and hot, cook the toasts until the fontina has begun to turn golden brown and the bread is crisp around the edges. (This will only take a few minutes, so keep a close eye on them.) Serve immediately.
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