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Prosciutto & Parmigiano Bruschetta (Rachel Ray)
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| Why is Emilia-Romagna called Italy's belly? Because it's home to so many iconic ingredients: balsamic vinegar, prosciutto di parma and parmigiano-reggiano. THE TOPPINGS: | |
| 1 tbsp. | chopped flat-leaf parsley |
| 2 tsp. | balsamic vinegar |
| 4 slices | prosciutto, torn into strips |
| 3 oz. | parmigiano-reggiano |
Sprinkle parsley on toasts; drizzle with 1 tsp. vinegar. Top with prosciutto. Using vegetable peeler, shave cheese into strips. Place on prosciutto. Drizzle with remaining 1 tsp. vinegar.
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