Florida Bubble Bread

29 Oct


  • 1 large loaf Italian bread, cut on the diagonal into 3/4 inch-thick slices
  • 2 oz. prosciutto
  • 4 large garlic cloves
  • 12 T unsalted butter at room temperature, in 12 even pieces
  • 1 cup freshly, finely grated Parmigiano Reggiano cheese (easily grated in food processor)
  • Coarse kosher salt, about 1/4 tsp.
  • Freshly ground black pepper, to taste
  • About 6 oz. cream cheese at room temperature
  • Fresh rosemary leaves, finely minced by hand


1. Cover 1 or 2 baking sheets with aluminum foil for easy clean up.  Arrange the bread slices on a baking sheet.  Broil until golden brown on both sides.  Watch carefully.

2. In a food processor, with the steel knife, place the prosciutto and process until finely minced, about 6-8 seconds.  Add the garlic and process until finely minced but not pureed.

3. Place the soft butter in a medium bowl and cream using a whisk.  When light and fluffy whisk in the garlic and prosciutto mixture, 1/2 cup Parmigiano, salt and pepper.

4. Spread one side of each toasted bread slice with a thin layer of cream cheese.  Spread the garlic mixture on top and sprinkle with the remaining 1/2 cup Parmigiano.  Sprinkle the rosemary on the slices and arrange them on the baking sheets.

5. A few minutes before serving preheat the broiler with the rack about 4 inches from the heating element.  Broil the bread slices until the topping is hot and bubbling, 1-2 minutes.  Watch very carefully.  Alternatively, bake the slices in a 400 degree oven for 6-8 minutes.  Serve at once.

Serves 6-14

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