Fried ‘bruschetta’ is a typical dish of Roman cuisine – perfect for a tasty appetizer or a snack, finger food style. This recipe owes its Italian name of ‘crostini alla ponticiana’ to the area of Laurentino, a neighborhood of Rome often referred to as ‘i Ponti’ by locals (meaning ‘The Bridges’ in English). According to legend, this is where the recipe was first invented. This variety of bruschetta is easy to make and it’s really delicious, too!
At the base of this recipe is homemade bread – to be cut into fairly large, thick slices and browned in butter. And you can’t skip the mushrooms, either! Choose between button mushrooms or sliced.
The Recipe: Fried Bruschetta with Mushrooms
Ingredients:
4 slices of long, thick homemade bread, 2 packages mozzarella, 1 cup sliced or button mushrooms, 4 slices prosciutto, Butter, Parsley, Salt, Pepper, Garlic, Extra virgin olive oil
Making Fried Bruschetta with Mushrooms:
It all starts with the mushrooms. Clean them and brown in a pan with oil, garlic (to be removed as soon as it becomes darker in color) and finely chopped parsley. When the mushrooms are ready (this should take about 10 minutes), add salt and pepper and set aside in a bowl. Now it’s time to prep the bread. Hint: you’ll fry it in butter. On a baking tray covered with baking parchment, lay the slices of fried bread and cover them with prosciutto followed by sliced mozzarella and sautéed mushrooms. Bake at 350°F for 10 minutes or until mozzarella is melted. A final sprinkling of parsley is necessary before serving. This recipe should be served hot and perhaps accompanied by a full-bodied red wine.