Here’s an easy appetizer to go along with the bubbly on New Year’s Eve – eat, drink and be cautious.
Happy New Year!
Prep time: 20 to 25 minutes
Serves: 4 to 6
Ingredients:
18 slices toasts made from baguette bread (½-inch thick slices)
10 slices prosciutto (they should not be paper thin, but a little thicker)
6 green onions, dark green stems and bottom tips cut and discarded
3 sprigs fresh oregano, leaves removed & stems discarded
¼ cup extra virgin olive oil
Arugula leaves, optional (for garnish)
Directions:
1. Toast the bread slices until they are light golden brown; set them aside on a platter.
2. Coarsely chop the prosciutto slices and set aside in a bowl.
3. Meanwhile, cut the green onions in 1/8-inch thick circles; set aside in a separate bowl.
4. Chop the oregano leaves; set them aside on the cutting board.
5. With stove setting on high, heat the olive oil in a skillet. When the oil is hot, add the chopped prosciutto with onions and chopped oregano.
6. Reduce heat to medium and, with a wooden spoon, stir-fry the mixture for 1 to 2 minutes or until the onions are softened and translucent.
7. Stir in the pepper. Spread the prosciutto mixture evenly over toasts.
8. If desired, garnish with arugula leaves and serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
