Wednesday, June 1, 2011

Bruschetta Open-Faced Sandwich

RileyAdamsFoodBlogPostpic_thumb_thumb[3] I had a great time at my book club meeting last Thursday.

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.

IMG_20110526_193055One 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!

Coming June 7!
imageFINGER LICKIN' DEAD by Riley Adams
Delicious and Suspicious (Riley Adams)
Finger Lickin’ Dead—June 7 (book 2 of the Memphis BBQ series!)


  1. With tomatoes and basil coming along rapidly, I'm eager to try this, Elizabeth. I'm also a pushover for anything with balsamic vinegar. Tell Corby thanks for sharing!

    ~ Krista

  2. Oh yum! I made a sandwich for Mr. Wendy and I to split on a recent road trip. I bought a loaf of potato/rosemary bread from the local grocery and piled it with sliced provolone, oven dried tomatoes, and fresh basil. It was fabulous ... but this raises the stakes! I love the addition of a balsamic drizzle, and baking the sandwich and bread at the same time is genius.

    I guess I know what we're having for lunch this weekend!

  3. I love bruschetta. Yummy with the prosciutto, nice touch.
    Wish I had a book club group. Still can't find one. I keep asking. Enjoy.


  4. I'll do this for lunch at the cottage too! It's in the file and ready to go. Yummy and double yummy.

  5. This sounds fabulous, Elizabeth. But, I'm jealous! How on earth do you have time for a book club? I need to cut back, I think, just so I can start reading again. And when I do, I'll make this great snack to enjoy!

  6. Oh, you're killing me! It's about time for lunch here in NYC. This would be so delicious. (But licking the dang computer screen just doesn't cut it. :)) Cheers to you and Corby for sharing the recipe.

    Eat with joy!
    ~ Cleo
    Cleo Coyle on Twitter

  7. Krista--The balsamic vinegar was the perfect touch! Corby was good to share it all with me. :)

    Wendy Lyn--Hope you'll enjoy it! Your bread sounds yummy!

    Avery--I seem to keep getting pulled into them! But it's fun.

    Mary Jane--Lunch at the cottage! Now that sounds like a book title...

    Julie--Oh, I *don't* have time for a book club! And I'm always frantically reading the book right before our meeting. :) Ha! But it's fun. I end up reading books I would *never* read if I weren't in book club.

    Cleo--I'm thinking it would make a good lunch right about now, myself!