January 26, 2023
Pronto Ciabatta Bites
Ingredients
- 3/4 cup artichoke pesto (about 6 oz.)
- 2 oz. Il Villaggio Parm Regg Scelto RW, shaved
- 8 oz. Montegrino Fresh Mozzarella Ovolini cheese
- 8 thin slices Proscuitto di Parma 1 loaf ciabatta bread(about 1 lb.)
- 1 oz. fresh baby spinach leaves(24-32 leaves)
- 4 oz. fresh portobello or creminimushrooms, very thinly sliced(24-32 slices)
Preparation:
- Drain any excess oil from pesto.
- Cut mozzarella in half lengthwise; cut each half into 12 thin slices.
- Cut ciabatta into 8 pieces, and then slice each piece in half horizontally.
- Onto bottom section of each ciabatta, arrange 3 or 4 spinach leaves, 1 1/2 Tbsp. pesto, several shavings of Parmigiano-Reggiano, 3-4 slices mushroom, 1 slice proscuitto and 3 slices mozzarella. Add ciabatta tops and wrap tightly in foil or plastic wrap. Store in refrigerator until ready to serve.No ciabatta? No problem – use focaccia bread or even small crusty rolls. You can substitute any high quality cured or smoked ham for the proscuitto, and arugula is delicious in place of the spinach.
