Prosciutto, Mozzarella and Parmigiano-Reggiano garlic bread


  • 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


*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.