Bread salad with prosciutto

Indulge in a flavorful bread salad with savory prosciutto, a tempting blend of crunchy bread cubes and luscious prosciutto slices.

Ingredients:

• Two 1/2-inch-thick slices of white country bread, crusts removed
• 1 tablespoon unsalted butter, melted
• Salt
• 1 1/2 tablespoons extra-virgin olive oil
• 4 thin slices of prosciutto (30g), torn into strips
• 1 large garlic clove, minced
• 1 1/2 teaspoons tomato paste
• 1 1/2 teaspoons Pernod
• 1 1/2 tablespoons water
• One 1-ounce piece of firm sheep's-milk cheese, such as Pyrenees brebis or Manchego, cut into 1 1/2-by-1/4-inch matchsticks
• 2 tablespoons coarsely chopped roasted almonds
• 1/4 cup coarsely chopped parsley leaves

Instructions:

1. Preheat the oven to 350°. Coat the slices of bread on both sides with the melted butter. Cut the bread into 1-inch cubes using a serrated knife. Place the bread cubes on a baking sheet and lightly sprinkle with salt. Bake for approximately 8 minutes until they become crispy.
2. In a large skillet, warm the olive oil over medium-high heat. Cook the prosciutto until it begins to sizzle, which should take around 30 seconds. Using tongs, move the prosciutto to a plate, letting any excess oil drip back into the skillet.
3. Add the minced garlic to the skillet and cook until its aroma is released, about 1 minute. Mix in the tomato paste and cook for half a minute. Pour in the Pernod and water, then let it simmer for 20 seconds. Remove the skillet from the heat and gently combine the prosciutto with a pinch of salt. Fold in the toasted bread cubes.
4. Divide the bread salad among plates. Top with grated cheese, chopped almonds, and parsley before serving.

Summary:

• Calories: 742 kcal
• Fat: 55 g
• Protein: 25 g
• Carbs: 37 g
• Potassium: 572 mg
• Magnesium: 100 mg