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Bruschetta with Dry-Cured Ham, Pears, and Parmigiano-Reggiano

Bruschetta with Dry-Cured Ham, Pears, and Parmigiano-Reggiano Recipe

  • Twelve somewhat stale, ½-inch-thick slices French or Italian bread
  • 2 medium garlic cloves, each halved lengthwise
  • ¼ cup toasted almond oil, walnut oil, or pecan oil (see Notes)
  • 2 ripe Bartlett pears, cored and thinly sliced
  • 3 ounces prosciutto crudo or jamon serrano, thinly sliced and then cut into 12 small pieces, each about ¼ ounce
  • 2 ounces Parmigiano-Reggiano (see Notes), shaved into thin strips with a vegetable peeler
  • 6 tablespoons honey
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 303kcal (15%)
Total Fat 14g (21%)
Saturated Fat 3g (15%)
Cholesterol 18mg (6%)
Total Carbohydrate 37g
Dietary Fiber 2g
Sugars 23g
Protein 10g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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