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Grilled Bread with Prosciutto

Grilled Bread with Prosciutto - recipe card
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Thick slices of rustic country bread are grilled until crisp and charred, then rubbed with garlic and drizzled with peppery olive oil. Topped with silky prosciutto and a squeeze of lemon, it’s an effortless Italian-inspired appetizer that tastes far greater than the sum of its parts.

Ingredients

Scale
  • 8 slices (1/2-inch thick) rustic country bread, such as ciabatta or sourdough
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 large garlic cloves, peeled and halved
  • 8 thin slices prosciutto di Parma (about 4 oz)
  • 1/2 tsp flaky sea salt, such as Maldon
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp fresh lemon juice (optional)
  • 2 tbsp fresh basil leaves, torn (optional)

Instructions

  1. Preheat a grill or grill pan to medium-high heat (or preheat oven to 400°F / 204°C with a rack in the upper third). If using a grill, ensure grates are clean and lightly oiled to prevent sticking.
  2. Brush both sides of each bread slice generously with the 1/4 cup olive oil. This not only prevents sticking but also helps the bread develop a golden, crisp crust.
  3. Place the bread slices on the hot grill or grill pan. Grill for 2 to 3 minutes per side, until grill marks appear and the bread is crisp and lightly charred. If using the oven, arrange slices on a baking sheet and bake for 5 to 7 minutes per side, until golden and crisp.
  4. Remove the bread from the heat and immediately rub one side of each slice with the cut side of a garlic clove. The rough surface of the toasted bread will act like a grater, infusing the bread with fresh garlic flavor. Use about half a clove per slice, or more to taste.
  5. Arrange the grilled bread on a serving platter. Drape 1 slice of prosciutto loosely over each piece of bread, letting it fall in ruffles. If the prosciutto is difficult to separate, let it come to room temperature for 5 minutes first.
  6. Sprinkle the prosciutto and bread evenly with the flaky sea salt and black pepper. If desired, drizzle with a little extra olive oil and a squeeze of fresh lemon juice for brightness.
  7. Scatter the torn basil leaves over the top, if using. Serve immediately while the bread is still warm and crisp.

Notes

Storage: This appetizer is best enjoyed fresh, but you can store leftover grilled bread in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (177°C) oven for 3-5 minutes to re-crisp. Prosciutto can be kept wrapped in the refrigerator for up to 3 days. Freezing is not recommended. Reheating: To reheat, place the bread slices on a baking sheet in a 350°F (177°C) oven for 3-5 minutes, until warmed through and crisp again. Add prosciutto after reheating.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-grilled-bread-with-prosciutto/