Strawberry and Crispy Prosciutto Toasts with Balsamic Reduction
 
Makes 6
Ingredients
  • 6 thin slices prosciutto
  • 6 (½-inch-thick) slices sourdough bread
  • 2 tablespoons olive oil
  • 1 (4-ounce) wedge Gorgonzola cheese, sliced
  • 1 pound fresh strawberries, hulled and sliced
  • Balsamic glaze, for drizzling
  • Watercress, to serve
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. On prepared pan, arrange prosciutto in an even layer.
  3. Bake until golden brown and crispy, 15 to 20 minutes. Remove parchment with prosciutto from pan. Increase oven temperature to 425°.
  4. On the same pan, arrange bread in an even layer, and brush with oil. Bake until golden brown, 6 to 10 minutes.
  5. Place slices of Gorgonzola on each toast. Top with sliced strawberries, and drizzle with balsamic glaze. Crumble crispy prosciutto over toasts. Top with watercress. Drizzle with more balsamic glaze, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/4-recipes-to-take-advantage-of-louisianas-strawberry-bounty/