Prosciutto & Pine Nut Bruschetta Recipe

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Prosciutto, Parmesan and pine nuts tastefully top French bread slices in these hand-held appetizers. Make the topping the day before, then the next day, spread on bread and broil. —Taste of Home Test Kitchen

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Prosciutto & Pine Nut Bruschetta Recipe

Prep/Total Time: 25 min.

Yield: 36 Servings

20 5 25

Ingredients

1 cup butter, softened
1 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1 cup chopped pine nuts, toasted
6 thin slices prosciutto, chopped
1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
Minced fresh parsley or chives

Directions

In a small bowl, combine the butter, cheese and garlic powder. Stir in pine nuts and prosciutto. Spread over one side of each bread slice.
Place on a baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until golden brown. Sprinkle with parsley. Serve immediately. Yield: 3 dozen.

Nutritional Facts 1 appetizer equals 116 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 165 mg sodium, 7 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Prosciutto & Pine Nut Bruschetta in Taste of Home Christmas Annual Annual 2009, p23

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.