Fontina & Prosciutto Toasts
The trick to these satisfying little open-faced sandwiches is toasting them under the broiler setting on your oven. A simple and incredibly tasty combination, fontina & prosciutto toasts can be prepared in practically no time at all.
Servings 6 servings
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.