Roman Garlic Bread

One of our favorite places to dine when we lived in Western MA was the Tavern Restaurant in Westfield. Although all the food there is excellent, this appetizer was probably our favorite thing on the menu.

Roman Garlic Bread
A large loaf of fresh Vienna Bread with a topping of Garlic, Olive Oil, Prosciutto Ham and Provolone Cheese.

I also started making a version of it at home, with mozzarella cheese to suit Chris' tastes.

Here's how it goes:

Take 1 loaf Italian bread, cut lengthwise into top&bottom halves
If it's already spread with the garlic bread stuff, that will save you a step. If not, mix some crushed garlic in olive oil and apply generously to the cut side of the bread.

Then, layer on:
1/2 pound sliced provolone or 8oz. package of shredded mozzarella
about 1/4 lb prosciutto (I recently made it with capicola, and that was good too.)

Bake 400 for 15 minutes until cheese is melted and the meat gets slightly crisped.