Mushroom and prosciutto bruschetta
4 large, stems removed
2 oz, halved crosswise
4 slice(s), (1/2 inch thick)
1 medium clove(s), halved crosswise
Reduced fat parmesan cheese
1 oz, wedge
1 Tbsp, fresh
- Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
- Lightly spray the mushrooms with nonstick spray and place on the grill rack. Grill, turning, until lightly browned and tender, about 10 minutes. Transfer the mushrooms to a plate; set aside.
- Lightly spray the slices of bread with nonstick spray and place on the grill rack. Grill until golden brown, about 1 minute on each side. Rub one side of each slice of bread with the cut side of the garlic.
- Slice the mushrooms and place on top of the bread; drizzle evenly with the vinegar. Using a vegetable peeler, shave the Parmesan over the mushrooms. Top each bruschetta with a piece of prosciutto and sprinkle with the chives; serve at once. Yields 1 bruschetta per serving.