Prosciutto, Cheddar and Pine-Nut Bruschetta

INGREDIENTS

• 1 cup (2 sticks) Darigold butter, softened to room temperature
• 1 clove garlic, minced
• 1 French baguette, cut into ½-inch slices
• 1 cup shredded Darigold cheddar cheese
• 12 slices prosciutto
• Fresh basil leaves, coarsely chopped

INSTRUCTIONS

Combine butter and garlic; spread on bread slices and place on a baking sheet. Sprinkle cheddar cheese on each slice. Then place pan under broiler until cheese melts (2-3 minutes). Cut prosciutto slices into quarters and set aside. Arrange warm bread slices on a large serving platter. Top each slice with 1 piece of prosciutto, a few pine nuts and some chopped basil.

RECIPE YIELD/SERVING SIZE

Makes about 48 pieces