| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 slices |
Ingredients
- 6 slices good French boule, sliced 3/4-inch thick
- 1 to 2 plump garlic cloves, peeled
- 1/2 cup good extra-virgin olive oil
- 1 1/2 ounces thickly sliced prosciutto, minced
- 1 1/2 ounces finely grated smoked mozzarella or good Parmesan
- 3 tablespoons minced fresh parsley leaves
Instructions
- Prepare a gas, charcoal, or wood fire for grilling.
- Grill the bread a few inches from the heat until golden on both sides. Place the bread on a platter and immediately rub the garlic cloves over the top of the bread’s surface. For really garlicky fettunta, rub hard and use both cloves of garlic. Drizzle a generous tablespoon or more of olive oil over each slice of bread.
- Combine the prosciutto, cheese, and parsley in a small bowl. Sprinkle the mixture evenly over each slice of bread. Return the bread to the hot grill cheese side up, cover the grill with the lid, and cook the fettunta just long enough to melt the cheese and rewarm the toast a bit, about 1 minute. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 273 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 388 mg |
Reviews
This is a great recipe, but a word of caution. If you saw the tv show you’ll see that initially Ina toasted only one side of the bread and on that side rubbed the garlic and placed the listed ingredients over the roasted side. She then returned the bread to the grill and covered it with the lid so the underside toasted and the cheese melted. Toasting both sides at the beginning like the recipe above indicates will end up with burnt bread.
This was delicious! But Food Network – you should fix this recipe to coincide with Ina’s actual recipe. She only grilled one side of the bread, not both. If you grill both sides, one side is burnt after putting the toppings on. But it was great as as appetizer or a full meal.
Like this recipe altho I usually make it inside on a grill pan. I find that if you cook the recipe as written the bread comes out burnt so I just cut back on the cooking of the bread. Also use marinated mozzarella over the smoked version and throw in some fresh basil along with the parsely.
The recipe on then show grills one side of the bread adds garlic and toppings while the second side grills the recipe on the site which I printed out grills both sides then adds the toppings and finishes off on the closed grill ,,,well the side which has already been grilled burned . The show,was right but the recipe,print out was not. Waste of prosciutto and mozzarella
Outstanding!!! Two thumbs up!!! I always serve this as an appetizer when I make Ina’s Tuscan Lemon Chicken.
This was so yummy! We cooked it indoors because of snowstorm but it was still delicious. We couldn’t stop eating it. Thanks Ina! Everything you cook seems to work for us! We love you!
wonderful and easy. careful grilling the bread, I got the bottom side a little overdone.
Love the crunch of the bread, I added grated garlic to the mix too. I also added a little tomatoes and olive oil, as well as basil in addition to the parsley. Delicious, everyone ate it up, can be a meal by itself! Thanks Ina – once again!
We tried this right after seeing Ina make this on her show, and wow! My husband ask for all the time. Since it is grilling season it is so easy to do…we love making this as an appetizer for guests, too. It is fun to serve grill side! Thank you!
These were sooooo good. I used center cut bacon instead of prosciutto because my grocery store does not carry prosciutto. I also used only about 3 tablespoons of olive oil instead of 1/2 cup. I didn’t find it necessary to use that much oil. They turned out so delicious. Great flavors. I will definitely make these again.