PROSCIUTTO BRUSCHETTA
Prosciutto bruschetta with melted camembert cheese, honey, salty prosciutto and coppa, grilled asparagus finished with freshly grated parmesan cheese. Add fried eggs to make this a complete brunch dish, perfect for Mother’s Day brunch, lunch or even as an appetizer.
Servings: 2
Ingredients
- 1 baguette
- Half a bunch of asparagus
- Prosciutto slices
- Coppa slices –optional
- Honey drizzle
- Fried eggs –optional
- Splash of olive oil
- Salt& pepper
- Pecorino or Parmesan cheese
- Camembert cheese or brie
Instructions
- 1. Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive
oil and sprinkle with salt and top with camembert cheese slices. Bake at 425 degrees F until lightly golden, about 7 minutes or until the cheese melts just enough. - 2. Toss halved asparagus spears with olive oil, salt and pepper on a baking sheet. Roast at 450 degrees F until slightly crisp, 7 minutes.
- 3. Optional to fry some eggs for added protein
- 3. Drizzle honey over the melted camembert cheese or brie cheese.
- 4. Next top with 3-4 asparagus spears and add one slice of prosciutto and one slice of coppa on top.
- 5. Garnish each baguette with freshly grated pecorino or Parmesan cheese.