Prosciutto, Mozzarella and Parmigiano-Reggiano garlic bread

Conventional oven, Easy, Grill, Kamado, Meat Dishes, Oven, Smoker

Ingredients

1 Italian or French crusty bread (baguette style), cut in half lengthwise, and then in four. Remove the hard heel and discard.
250 gr (8.2 oz) Italian prosciutto or Iberian cured ham
200 gr (7 oz) grated Mozzarella cheese
100 gr (3.5 oz) grated Parmigiano-Reggiano (Parmesan) cheese
60 gr (1/4 cup, 2 oz) unsalted butter
1 clove of garlic, minced or pressed
3 piches of dried oregano

Method

*Adjust recipe depending on the size of the bread you’re using.

Preheat your Fornetto oven, conventional oven, kamado or smoker to 200℃ (400℉).
Mix the butter with the garlic and spread lightly on the bread.
Top with the prosciutto or cured ham, the Mozzarella and the Parmigiano-Reggiano.
Sprinkle with the dried oregano and bake for 10 minutes or until the cheese starts to brown.

Tip: Use thinly sliced tomato, fresh basil and extra virgin olive oil instead of the ham and butter for a vegetarian alternative.

Share with friends:

Recipes
to suit
all tastes

Sausage lover’s fare: Sausage pizza

Congratulations Piet Venter of Kimberley, South Africa who came in first place for our mini pizza stone competition. Written and conceived by Mr. Piet Venter of Kimberley, South Africa. Edited by

Alsatian Flammkuchen (Flammekueche), Tarte Flambée

Begin by dissolving the yeast in the water and allow to sit for 5 minutes. Mix the flour with the salt and form a well in the middle. Pour in

Slow-Roasted Pork Hocks (Ham Hocks) with Chips and Peas

Here’s your shopping list and it couldn’t be easier! Pork hocks have an incredible natural flavour that’s released as they roast and that shouldn’t be masked with a lot of