Italian Fruit Toast Recipes
PEACH, PROSCIUTTO & RICOTTA CROSTINI
Provided by Bon Appétit Test Kitchen
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Grill bread slices.
- Halve, pit, and thinly slice peach.
- Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.
ITALIAN GARLIC TOAST
"EVERY Italian meal must have its garlic bread, and this recipe is not only delicious but also attractive. It's rich which cheese and butter and colorful with paprika. Auntie Ann always waited until we were all seated before bringing out her garlic bread, warm from the oven."
Provided by Taste of Home
Time 10m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Split bread lengthwise; place, cut side up, on a large baking sheet. In a small bowl, combine butter, cheese, garlic and oregano; brush onto cut surfaces of bread. Sprinkle with paprika., Broil 4 in. from the heat for 2-3 minutes or until lightly toasted. Serve warm.
Nutrition Facts : Fat 12 g fat (7 g saturated fat), Cholesterol 28 mg cholesterol, Sodium 549 mg sodium, Carbohydrate 36 g carbohydrate, Fiber 2 g fiber, Protein 7 g protein.
ITALIAN "STUFFED" TOAST (TOAST FARCITO)
The first time I went to a bar with friends in Italy, I was very curious when they offered me 'toast' as pub grub. When this panino showed up I understood that Italian toast and American toast is NOT the same thing. Cooked ham, fontina cheese, and giardiniera make up this hot panino that goes well with your favorite Italian beer.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 13m
Yield 2
Number Of Ingredients 5
Steps:
- Heat a panino press according to the manufacturer's instructions.
- Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
- Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.
Nutrition Facts : Calories 310 calories, Carbohydrate 29 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 7.6 g, Sodium 887.5 mg, Sugar 4.6 g
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