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Parmesan-prosciutto crostini

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Total time: 25 minutes | Serves 8 to 10
  • 4 ounces prosciutto (1 cup chopped)
  • 1 cup freshly grated Parmigiano-Reggiano
  • 6 tablespoons unsalted butter, softened, sliced into small pieces
  • 1 teaspoon coarsely ground black pepper
  • 1 ficelle (long, very thin French bread)
  • 1/2 cup toasted pine nuts

Step 1Chop the prosciutto very fine. Place in a mixing bowl with cheese, butter and pepper. Mix with a wooden spoon until smooth and completely blended. Add more pepper if you like. (If you're not using this immediately, hold it at room temperature; refrigerating it will harden it and it can't be easily spread.)

Step 2Warm the ficelle in the oven on low heat. Cut into thin slices. Spread about 1 tablespoon prosciutto mixture on each and sprinkle with a few pine nuts.

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