AP NEWS

Show your love with prosciutto, blistered tomato bruschetta

October 5, 2018

Prosciutto and blistered tomato bruschetta is a simple, delicious way to say you care.

They saw the best in me. They run to me when I call. They always smile, still, when I come see them. They cultivated a love a deep inside me for my brothers and sisters and it festers and itches to come out, so I’ve passed that same kind of love to my children. I don’t deserve to call them my own.

My parents are the heartbeat of my existence. I smile big when I call them on the phone and Daddy answers only to tell Mommy, “It’s Janey-boo.” He has called me that from the moment I came into this world, way before “my boo” ever became a thing people call their significant other. Daddy was a trendsetter before it was cool to say it.

When I was little I blushed every time he called me that, but not now. I’m proud he uses that term of endearment when he addresses me. It’s sweet and takes me back to a more innocent time when my worries were few and fears were easily soothed knowing my parents were responsible for my safety.

When I have the opportunity to brighten their day, I jump on it. Cooking for them is the least I could do, especially since I don’t think there’s one single thing they would prefer more than to sit down to something like this. It’s an easy fix and since my dad has to watch his simple carb intake, real food is a welcomed surprise.

Blistering tomatoes is a method of cooking I use often. It can be achieved by sauteing or roasting. It heightens the flavors, and the depth of delicious is unmistakable. When a combination of this along with a handful of mozzarella cheese is slathered on fresh slices of French bread, a sophisticated snack/dinner emerges. It helps also that it presents well. It truly is a worthy sample of Italian cuisine.

PROSCIUTTO AND BLISTERED TOMATO BRUSCHETTA

1 loaf of French bread, sliced

1 quart of sliced mushrooms

1 cup mozzarella cheese

1 quart cherry tomatoes

1 handful of asparagus

1 package prosciutto

1 jar basil pesto

2 tablespoon olive oil

In a saute pan drizzle the olive oil. Add the tomatoes, mushrooms and asparagus. Saute for about 4-5 minutes.

Spoon a generous portion on top of sliced bread that’s resting on a cookie sheet. Drizzle with pesto. Top with prosciutto and cheese.

Place under a broiler until cheese is melted.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.

AP RADIO
Update hourly