This appetizer is delicious, simple, and full of flavor – just the way we like it!  The sweet and savory flavor of chutney combined with the salty and crispy prosciutto and creamy mozzarella on top of crunchy bread tastes fantastic.

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Chutney, Prosciutto, and Mozzarella Bruschetta

Course Appetizer

Cuisine American

Servings 4

Ingredients

• 8 slices sourdough baguette
• 1/3 cup fig chutney
• 8 slices fresh mozzarella
• 2-3 Tbsp fresh basil leaves
• 4 slices prosciutto halved
• 2 Tbsp grated parmesan
• Fresh ground black pepper

Instructions

• Place sourdough under a preheated broiler and toast one side.     
• Turn bread and spread with chutney, top with mozzarella, prosciutto, parmesan, and pepper.
  
• Broil for one-two minutes, or until parmesan is melted and prosciutto is crisp.
• Top with basil.

We love tomatoes – their bright color, their savory flavor, and their versatility.  Here is a recipe for a no-cook sauce that can be used to top pasta, bruschetta, cooked fish, chicken, the sky’s the limit.  One more thing, the aroma of this recipe is absolutely mouth-watering!

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"No-Cook" Fresh Tomato Sauce

Course Main Course, Side Dish

Cuisine Italian

Ingredients

• 2 pounds fresh, ripe plum or other garden tomato seeded and diced
• 1 cup fresh basil plus more for a garnish chopped
• 1/4 cup chives minced
• 4 garlic cloves minced
• 1/2 cup good-quality olive oil
• 2 Tbsp aged balsamic vinegar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 1/2 cup freshly grated Parmesan cheese

Instructions

Sauce

• Combine all of the sauce ingredients, reserving 1/4 cup of Parmesan cheese for garnish.

To Make Bruschetta

• Thinly slice baguette bread, lightly oil each side, and broil for about 5 minutes, turning once (keep an eye on it, it can overcook quickly).

Notes

Sauce can be made 2-3 hours ahead and left on counter for ingredients to meld together.