Salty prosciutto, crisp red onions and sweet balsamic glaze complement the rich flavor of Parmigiano Reggiano in this elegant appetizer.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Place balsamic vinegar in a small saucepan and bring to a boil over medium-high heat.
Lower heat and simmer until vinegar is reduced to about 2 tablespoons, about 5 minutes (watch carefully as the heat and size of the pan will affect how long vinegar takes to reduce).
Remove from heat and let cool to thicken. It is better to remove vinegar too early (you can always reheat to thicken) than to let it over-reduce and become too thick.
Meanwhile, place onion in a small bowl, add cold water to cover and let sit for at least 10 minutes. Drain well.
Arrange ciabatta on a baking sheet.
Brush top of each slice with oil, rub with garlic and sprinkle with a little pepper.
Using a vegetable peeler, make large curls of Parmigiano-Reggiano and place on top of ciabatta.
Bake until golden and just crisped, 12 to 15 minutes.
Top with prosciutto and onions and drizzle with balsamic glaze. Serve warm.
Nutritional Info
Serving Size
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.