Prosciutto Crostinis


  • 8 oz. GalbaniĀ® Fresh Mozzarella Perline
  • 1/2 baguette
  • olive oil
  • 1/4 tsp. artichoke tapenade
  • package of pre sliced prosciutto
  • 1/2 red pepper, diced
  • basil


  • Cut baguette in slices, brush both sides with olive oil and broil on both sides until golden brown.
  • Once the baguettes have cooled, spread 1/4 teaspoon of tapenade, layer with prosciutto and ciliegine.
  • Broil in a hot oven for 1 minute until the cheese softens
  • Garnish with diced red peppers and basil.