Crostini alla Romana

Ok. Here is an amazing, fattening, delicious, super-cala-fragelistic-espi-alodocious crostini recipe from the gorgeous Giada.
Does she even need a last name?

Big boobs, skinny waist, beautiful face. If I were a guy, I would marry her.
How can someone be so pretty? so sweet? and cook well too?
Too bad if she annoys you, you are just jealous, like I am.

Did I really need, yet another crostini recipe?

No. But I did it anyway, and I will be doing it for a long time.

These were like pumped up grilled cheese sandwiches or crostini saltimbocca.

Try it, you'll like it.



Crostini All Romana (adapted from Giada DeLaurentis)

12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 ounces)
1 pound fresh mozzarella, cut into thin slices (I used a ball of Bufala mozzarella)
4 tablespoons butter
12 sage leaves
Pinch salt
Pinch freshly ground black pepper



Preheat the oven to 375 degrees F.
Place the slices of ciabatta on a baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven. Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.





Meanwhile combine the butter and the sage leaves in a small saucepan over medium heat. Cook until the butter is melted and starting to brown in spots and the sage leaves are crisp, about 5 minutes. Add the salt and pepper.

Remove the baking sheet from the oven. Transfer the crostini to a serving plate. Drizzle the crostini with the sage butter and serve immediately.