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Breakfast Crostini

1 pint bocconcini (small bites of fresh mozzarella in water)
1 (1/4-inch-thick) slice prosciutto
1 pint multicolored baby or grape tomatoes or red grape tomatoes
4 thin scallions, whites and greens, trimmed
A handful of fresh basil leaves, thinly sliced
A handful of fresh flat-leaf parsley leaves, finely chopped
3 tablespoons EVOO (extra-virgin olive oil)
Salt and pepper
8 slices peasant bread


Halve the cheese bites and place in a bowl. Finely dice the prosciutto, then halve the tomatoes and add to the bowl with the cheese. Thinly slice the scallions and add the scallions and herbs to the bowl. Dress the salad with the EVOO and salt and pepper. Char the bread in the oven or under the broiler. Serve with the salad for topping.

Source: www.epicurious.com