Cooking with the Cheapo – hot & humid dining

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I started with a nice mix of olive oil, a touch of balsamic vinegar, fresh ground pepper, powdered garlic and some Parmigiano Reggiano grated cheese.  Obviously adjust to your personal taste, since we’re big garlic fans over here and you may not be.  Slice a rustic baguette about ¾” on a slight diagonal and paint the mixture on each slice.  Enough to soak into the bread, but not make it too soggy.

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I’m using a mild Provolone here, but choose another cheese if you have it on hand or there’s a great sale 🙂

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Add thinly-cut Prosciutto to each slice, again to your personal preference. When you’re finished…stand back and watch ’em disappear.  This is our second baguette!

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Posted in Brain Bits, Cooking with the Cheapo

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