Parmigiano Reggiano and Prosciutto Toasts with Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 medium red onion, thinly sliced (about 1/2 cup)
- 1 loaf ciabatta, cut into 3/4-inch thick slices
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, smashed
- 1/4 teaspoon ground black pepper
- 1 (3.0-ounce) piece Parmigiano Reggiano cheese
- 3 ounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips
Preheat the oven to 350°F.
Place balsamic vinegar in a small saucepan and bring to a boil over medium-high heat.
Lower heat and simmer until vinegar is reduced to about 2 tablespoons, about 5 minutes (watch carefully as the heat and size of the pan will affect how long vinegar takes to reduce).
Remove from heat and let cool to thicken. It is better to remove vinegar too early (you can always reheat to thicken) than to let it over-reduce and become too thick.
Meanwhile, place onion in a small bowl, add cold water to cover and let sit for at least 10 minutes. Drain well.
Arrange ciabatta on a baking sheet.
Brush top of each slice with oil, rub with garlic and sprinkle with a little pepper.
Using a vegetable peeler, make large curls of Parmigiano-Reggiano and place on top of ciabatta.
Bake until golden and just crisped, 12 to 15 minutes.
Top with prosciutto and onions and drizzle with balsamic glaze. Serve warm.
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- 1/2 cup balsamic vinegar
- 1 medium red onion, thinly sliced (about 1/2 cup)
- 1 loaf ciabatta, cut into 3/4-inch thick slices
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, smashed
- 1/4 teaspoon ground black pepper
- 1 (3.0-ounce) piece Parmigiano Reggiano cheese
- 3 ounces thinly sliced prosciutto, cut crosswise into 1/4-inch-wide strips