Bruschetta With Salsa Verde, Prosciutto And Parmesan

• 1 clove garlic, peeled and halved
• 1/4 cup capers, drained
• 1 bunch parsley, chopped (a few sprigs set aside for garnish)
• 1 bunch dill
• 6 stems sage
• 2-3 None anchovy fillets in olive oil
• 1 pinch sea salt
• 1/3 cup, plus 2 tbsp olive oil
• 2 tsp lemon juice
• 8 slices baguette, sliced diagonally
• 8 slices prosciutto
• None None Parmesan shavings, for garnish

1. Puree the garlic, capers, parsley, dill, sage, anchovy fillets and 1/3 cup of oil with a food processor. Add the lemon juice and season to taste.
2. Heat 2 tbsp oil in a large skillet, and toast the baguette slices until golden brown on both sides. Remove them from the pan and spread them with salsa verde. Top with prosciutto and sprinkle with Parmesan shavings. Serve garnished with the remaining parsley.

clove garlic, capers, parsley, dill, sage, anchovy, salt, olive oil, lemon juice, baguette, prosciutto, parmesan shavings

Taken from recipes-plus.com/api/v2.0/recipes/19891 (may not work)