Mozzarella di Bufala con Prosciutto
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I’ve always been a lover of cheese, but it took some years to acquire a taste for the
delicious Italian cured meat, prosciutto. Just as with produce that’s not in season or
dishes made out of haste and not love, if the quality’s not high on prosciutto, it’s not
going to be as, well, good. It may be downright awful, in fact.
I am very specific about how I like to eat it: it has to have not been sitting out long, and I
remove the fat from each piece (although, I know people who enjoy the silky richness of
the white parts). Now, when you take a choice piece of prosciutto and pair it with the
downright decadent mozzarella di Bufala, you’re on to something. I enjoy smearing a
crostini with the creamy cheese, topping it with a bit of prosciutto and popping it in my
I follow that with reaching for another, of course.
Preheat oven to 350 degrees. Thinly slice baguette, place pieces on baking sheet, brush with olive oil and sprinkle with salt and pepper. Bake in oven for about 10 minutes (edges will be golden). Smear with mozzarella, top with prosciutto and enjoy!