Baguette or Italian bread, sliced
Borettane onions in balsamic glaze (from the previous recipe)
Thinly sliced prosciutto
Fresh basil leaves
Olive oil
Salt and freshly ground black pepper to taste
Instructions:
Toast the Bread: Preheat your oven to 350°F (175°C). Place the bread slices on a baking sheet and brush them with olive oil. Toast the bread in the oven until it becomes golden brown and crispy. Remove from the oven and let it cool slightly.
Prepare the Toppings: Take the Borettane onions in balsamic glaze and slice them into thin rounds. Tear the fresh basil leaves into smaller pieces. Lay out the thinly sliced prosciutto.
Assemble the Bruschetta: Place a slice of prosciutto on each toasted bread slice. Top with a few rounds of Borettane onions and some torn basil leaves.
Season: Drizzle a bit of olive oil over each bruschetta and season with a pinch of salt and freshly ground black pepper to taste.
Serve: Arrange the Borettane Onion and Prosciutto Bruschetta on a serving platter and serve immediately as an appetizer.
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Enjoy this flavorful Italian appetizer that's perfect for entertaining or as a snack! Buon appetito!
