Prosciutto Bruschetta With Browned Sage Butter
- 3 Tbsp butter, unsalted
- 3 slices prosciutto
- 4-inch piece of Italian or French loaf, sliced horizontally
- 4 large sage leaves
- Parmigiano-reggiano, shaved
- Melt the butter in a heavy-bottomed sauce pan over low-medium heat. Chiffonade the sage leaves (reserve a couple of pinches for garnish) and add to the butter, stirring occasionally. Once the butter begins to turn brown keep an eye on it - it goes from golden, to dark brown (the ideal result) to smoky and scorched very quickly. Remove the pan from the stove when you get a nice dark brown.
- Turn on the broiler. Arrange 1 1/2 slices of prosciutto on each slice of bread. Drizzle with the browned sage butter and place the bread onto a baking sheet and into the oven for about 2 minutes. Remove from the oven and sprinkle with the reserved sage leaves and the shaved parmigiano-reggiano.