Roman Bruschetta Copy

Ingredients

• 8 slices euro bread, about 3/4-inch thickness
• 1/3 cup butter, whipped, with
• 1 tablespoon fresh garlic (grated)
• 3-4 roma tomatoes
• 1 1/2 tablespoons grated garlic
• 3-4 leaves fresh basil, scissored to very small shreds
• 2 spring onions
• 1 tablespoon fresh grated garlic
• 1 teaspoon old balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 3 ounces provolone cheese, thinly sliced
• 3 ounces prosciutto, very thinly sliced
• sea salt, to taste
• fresh grated black peppercorns, to taste

Directions

1. 1

   Wash and finely dice tomato, discarding the seeds and draining of clear juice.

2. 2

   Wash, split and finely chop the spting onions.

3. 3

   Add Basalmic Vinegar, EVOO, 1 tbsp fresh grated garlic, basil, sea salt and pepper, and gently mix. Cover and set aside, unchilled, for up to thre hours.

4. 4

   Pre-heat frying pan, and combine butter thoroughly with 1.5 tbsp garlic. Butter both sides of bread slices. Fry bread slices over medium high heat until browned on one side.

5. 5

   Flip over, drape with one slice of prosciuotto, and cheese slices, cover and allow bread to brown, meat to go "limp" and cheese to melt.

6. 6

   Evacuate from pan and serve, covered with bruschetta mixture.