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Prosciutto & Pine Nut Bruschetta

 Prosciutto & Pine Nut Bruschetta
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
36 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Prosciutto & Pine Nut Bruschetta (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.