Prosciutto Parmesan and Pine Nut Bruschetta Recipe

Recipesfull introduces to you: Popular Recipes. (Prosciutto Parmesan and Pine Nut Bruschetta Recipe). This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.

Brief

Prep 20 mins

Cook: 10 mins

Total: 30 mins

Servings: 12

Yield: 36 slices

Prosciutto Parmesan and Pine Nut Bruschetta Recipe

Ingredients

1 cup butter

softened

1 cup diced prosciutto

1 cup grated Parmesan cheese

ground black pepper to taste

2 French baguettes

cut into 1/2 inch slices

1 cup toasted pine nuts

Appetizer and Snack

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a medium bowl cream the butter. Blend in prosciutto Parmesan cheese and ground black pepper.

Step 3

Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted about 10 minutes.

Step 4

Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

Nutritional Information

Prosciutto Parmesan and Pine Nut Bruschetta Recipe

Servings Per Recipe:12

Calories: 496.5

% Daily Value *

Protein: 17.2g 34%

Carbohydrates: 44.7g 14%

Dietary Fiber: 2.3g 9%

Sugars: 2.4g

Fat: 28.5g 44%

Saturated Fat: 13.8g 69%

Cholesterol: 58mg 19%

Vitamin A Iu: 512.8IU 10%

Niacin Equivalents: 6.8mg 52%

Vitamin B6: 0.1mg 6%

Vitamin C: 0.4mg 1%

Folate: 119.8mcg 30%

Calcium: 133.2mg 13%

Iron: 3.9mg 22%

Magnesium: 51.1mg 18%

Potassium: 179.7mg 5%

Sodium: 949.1mg 38%

Thiamin: 0.5mg 49%

Calories From Fat: 256.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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