Crostini Alla Romana
by Giada De Laurentiis
www.foodnetwork.com

12 1/2-inch thick slices ciabatta bread
12 slices thinly sliced prosciutto (about 6 slices)
1 pound fresh mozzarella, cut into thin slices
3 tablespoons butter
6 sage leaves
Pinch salt
Pinch freshly ground black pepper

Preheat oven to 375 degrees F.

Place the slices of ciabatta on a parchment lined baking sheet.  Bake until crisp and golden around the edges, about 8 minutes.  Remove the bread from the oven.  Place the prosciutto slices and mozzarella on the crostini toast and return to the oven to melt the cheese, about 8 more minutes.

Meanwhile, combine the butter and sage leaves into a small saucepan over medium heat.  Cook until the butter is melted and starting to bown in spots and the sage leaves are crisp, about 5 minutes.  Add the salt and pepper.

Remove the baking sheet from the oven.  Transfer the crostini to a serving plate.  Drizzle the crostini with the sage butter and serve immediately.