Roasted Proscuitto and Bocconcini Salad

It seems weird to eat a salad for a meal in the middle of January, but I feel this salad is really quite hearty and also delicious. Plus, a salad is a really easy thing to eat while sitting on the couch watching TV after a hard day of work. That is really my favorite way to eat a meal, with my feet curled up under me and a blanket on my lap. Heaven.

Anyway, the idea for this recipe comes from a Donna Hay cookbook. If you haven’t checked out Donna Hay yet, please give her books a look. For less of a commitment you can buy her seasonal magazine. I have a subscription and it is like four times a year I get a cookbook.

The beauty of this recipe is to serve the bruschetta while it is warm right on top of your freshly dressed salad greens. If you want to add more fiber and veg to this feel free to add a handful of blanched green beans or asparagus to the salad greens. If you can’t find bocconcini, which are the mini-mozzarella bites, use fresh mozzarella instead cut up into chunks. Dress the salad greens in your favorite tangy vinaigrette (you can get my recipe for a classic French vinaigrette here) or just drizzle the greens with olive oil and balsamic vinegar.

Roasted Proscuitto and Bocconcini Salad

Serves 1 for a meal, 2 for a starter

1 ciabatta roll split in half
6 bocconcini
6 slices of proscuitto
Olive oil
Pepper

About 2 to 3 cups salad greens
2 Roma tomatoes

Preheat your broiler. Slice the ciabatta roll in half and put it on a cookie sheet and place it under the broiler for about 1 minute or so or until it starts to turn golden.
Take the roll out of the oven and flip over the halves.
Take each bocconcini and wrap one piece of proscuitto around it. Repeat with the remaining bocconcini and proscuitto.
On each half of the roll place three of your bundles. Sprinkle the bruschetta with olive oil and fresh ground pepper and place back under the broiler for about 2 to 3 minutes, or until the cheese is starting to melt and the bread is golden.
Toss the salad greens and the sliced tomatoes with the dressing of your choice. Place the greens on a salad plate and top with the bruschetta. Enjoy!