Recipe Crostini Con Prosciutto Di Parma E Indivia Belga


3 heads Belgian endive
1/2 pound thinly sliced Prosciutto di Parma ®
6 pieces of Italian loaf bread (each the same length as the longest Belgium endive leaf)

How to make Crostini con Prosciutto di Parma® e Indivia Belga:

Clean the Belgium endive and carefully detach all the leaves. Place 4 leaves on a flat surface facing up and one next to the other. Cover the four with prosciutto slices. Starting on one side, roll up the leaves and prosciutto. Make 5 other prosciutto endive rolls in the same way. Remove the soft center from each tube of bread. Insert the endive-prosciutto roll in the bread tubes. Wrap in plastic and refrigerate for at least 1/2 hour before serving. Then unwrap and with a very sharp knife cut slices of the stuffed bread 1/2 inch thick. Each slice when placed on its side will show the attractive stuffing surrounded by the bread crust. Arrange on a platter to serve.

Serves 6