Ingredients

• 18 diagonal slices (1/2-inch-thick) baguette bread
• 3 tablespoons extra-virgin olive oil
• 1 head of curly endive or frisee leaves, separated into 2-inch strips
• 1 (7-ounce) ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices
• 18 paper-thin slices prosciutto
• 2 tablespoons Red Wine Vinaigrette, recipe follows
• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil

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Instructions

1. Preheat the oven to 350 degrees F.
2. Arrange the bread slices on 2 heavy large baking sheets. Brush 3 tablespoons of oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
3. Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.
4. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.