A “sort of” individual fondue – appetizer course. Nice change from soup.
Ingredients:
- 2- 28-oz jar tomato-basil sauce,
- 1 tsp crushed red pepper flakes
- 1/2 c chopped fresh basil
- 8 oz thinly-sliced prosciutto, chopped into 1/2-inch pieces
- 2- 7- to 8-oz ball fresh mozzarella, sliced into six 1/4- to 1/3-inch-thick slices
- Kosher salt and freshly ground black pepper
- 1 1/4 c (2 ounces) shredded Gruyere
- grilled bread
Directions:
- In a small saucepan, bring the tomato-basil sauce and red pepper flakes to a simmer over medium heat.
- Cook uncovered until thick, 20 to 25 minutes.
- Remove the pan from the heat and stir in the basil.
- Preheat the broiler.
- Place 8 or 10 , 5-ounce ramekins on a baking sheet.
- Divide the sauce equally among the ramekins.
- Divide the prosciutto among the ramekins.
- Place the slices of mozzarella between 3 paper towels to absorb any excess moisture.
- Place the slices of mozzarella on top of the prosciutto.
- Season with salt and pepper.
- Sprinkle the Gruyere on top.
- Broil until the cheese is melted and golden brown, 5 to 8 minutes.
- Serve with grilled bread.
Serves: 8- 10
Source: A Tasty Tour of Italy – VPWL April 2015
