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

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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