Prosciutto & Pine Nut Bruschetta Recipe

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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
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 each: 116 calories, 9g fat (4g saturated fat), 17mg cholesterol, 165mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Prosciutto & Pine Nut Bruschetta in Taste of Home Christmas Annual Annual 2009, p23

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