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Directions
- Chop the onions, tomatoes, and basil into fine pieces. Combine onions, tomatoes, basil,
and capers in a mixing bowl, stirring in the vinegar and olive oil (red wine vinegar can be used,
if necessary, instead of the balsamic vinegar). Season to taste with salt and pepper.
Prepare
the prosciutto ham by cutting the short direction of the slices into narrow strips approximately
1/2 inch wide. Cut in half again, if desired, to provide small pieces for the topping.
Preheat
oven on broil. Cut baguette bread into individual slices approximately 1/2 inch thick. A smaller
sized baguette about 2 to 3 inches in diameter works well.
Arrange pieces of bread on a baking
sheet and place the sheet in the middle of the oven to toast the bread. Allow 1 to 2 minutes or
remove when golden brown.
Keep the toasted slices on the baking sheet and brush one
side of the warm bread with olive oil. If desired for added flavor, the pieces of bread can be
rubbed with a clove of garlic prior to brushing on the olive oil or use a garlic flavored olive
oil.
Top each piece of bread with approximately 1 teaspoon of the tomato, onion, and caper
mixture and then a small piece or a folded piece of prosciutto ham.
Top the ham with 1/4
teaspoon of cheese and then place the baking sheet containing the slices under the broiler on the
middle oven rack to melt the cheese, approximately 1 minute or until slightly melted.
Remove
from oven and serve.
This recipe is sufficient for 42 smaller pieces sliced from a French
baguette with leftover topping remaining. Therefore, larger pieces of French bread can be used if
desired, but the total amount of available topping will depend on the amount placed on each piece.
Also, the amount of cheese may need to be doubled.
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