Prosciutto Bruschetta with Browned Sage Butter

by Shawnda on March 9, 2007

in Bread

The Sage in Bloom is like perfume

[clap, clap, clap]

Deep in the heart of Texas!

Prosciutto Bruschetta

I hadn’t originally planned on participating in this week’s Weekend Herb Blogging (hosted by fellow newlywed Anna at Morsels and Musings) until I went to the grocery store. There they were – a big ol’ bundle of sage leaves staring back at me from the herb rack. MMmmm. Sage.

My only real exposure to sage was the dressing that my dad makes at the holidays. With lots (and lots) of dried sage :) Honestly, I haven’t always been a fan – too much of the dried stuff and my poor little esophagus is screaming for a tropical-flavored Rolaid. MMmmm. Tropical-flavored Rolaids.

Even though sage and I haven’t always gotten along, when I planted my first herb garden last spring, I had to have a couple of sage plants. I thought it was the coolest thing to walk out to my little starter herb garden last summer, clip a few leaves from my basil and sage plants, and come back in and make dinner.

The number one use for sage in our house thus far has been Prosciutto Bruschetta with Browned Sage Butter. Crispy, salty, and chock-full of carbs, the bruschetta is one of our favorite things to serve alongside a good sized bowl of pasta and meat sauce. It’s also a big hit on poker night when served as crostini.


{ 6 comments… read them below or add one }

1 Susan from Food "Blogga" March 9, 2007 at 12:43 pm

Hi Shawnda! Fresh sage is so fragrant but not too pungent. Just savory and delicious! I love your flavor combinations in this recipe. Jeff adores prosciutto, so I’ll definitely make it for him. Thanks!


2 TexanNewYorker March 9, 2007 at 1:27 pm

As soon as the title came up in my RSS feed, I had to restrain myself from clapping and shouting “DEEP IN THE HEART OF TEXAS!” at my desk. Great lead-in.

Oh, and a beautiful photo of what looks like a reeeeeally tasty recipe. Well done. ;o)


3 Kalyn March 9, 2007 at 2:02 pm

I just love sage. I like the idea of using it on Bruschetta, never thought of that. It makes total sense though, since sage compliments the flavor of bread so well in stuffing.


4 Ari (Baking and Books) March 10, 2007 at 9:08 pm

Sage is one of my favorite herbs (in fact, I just blogged about it today!) – I bet it adds a great kick to that bruschetta. :)


5 Cheryl March 12, 2007 at 7:29 am

I love bruschetta with anything on it. Yours looks wonderful.


6 Helene March 13, 2007 at 7:40 am

I have a bunch of sage in my garden. And my friend had birthday yesterday. so I think of them as starters for the weekend party we´re doing for her. Thanks :))


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