The book itself was interesting, the discussion was lively, but the very best part was visiting with my friends—and the food that was there!
My friend Corby was the book club hostess for May and she’d prepared a delicious bruschetta open-faced sandwich that all the club members oohed over! So of course I thought I’d share it with you here. The construction of the sandwich is quick and so is the cooking time…but you do need to put aside an hour for the caramelized onions. Corby said that if you try to cheat, it just doesn’t taste the same. And this dish was too delish to mess up!
Bruschetta Open-Faced Sandwich
A take-and–bake loaf of artisan bread
2 -3 onions sliced Caramelized onions (sauté on low with olive oil and a little butter for about an hour) Take your time because the onions will be sweeter.
1 large Mozzarella ball, sliced
2 medium sized tomatoes cut into thin slices
1/4 pound prosciutto
balsamic vinegar blend (about 1/4 cup)
1/4 cup fresh basil
A seasoning blend (like Nature’s Seasons)
Preheat oven to 350 degrees. Cut the loaf of bread in half. Layer these ingredients on the top of the loaf halves—prosciutto on the bottom, then sliced tomatoes, then the caramelized onions. Place the Mozzarella on the top then bake according to the bread instructions (about 10 minutes.) After removing the bread from the oven, add the basil, balsamic blend, and your seasoning mix.
One of the nice things is that it still seemed like a fairly light meal---perfect for summer. And it wasn’t as messy to eat as it looks in the picture…which is important when you’re at a party or book club!