Curly Endive, Prosciutto and Mozzarella on Bruschetta

Ingredients

• 0.8 teaspoon pepper black freshly ground
• 18  diagonal baguette bread 
• 1 head frisee leaves separated
• 2 teaspoons honey 
• 0.3 cup juice of lemon fresh
• 1 cup olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin
• 18 slices pancetta paper-thin
• 0.5 cup red wine vinegar 
• 2 teaspoons salt 
• 7 ounce water-packed mozzarella cheese fresh drained cut into 18 thin slices

Equipment

• baking sheet
• oven
• blender

Directions

1. Preheat the oven to 350 degrees F.
2. Arrange the bread slices on 2 heavy large baking sheets.
3. Brush 3 tablespoons of oil over the bread slices.
4. Bake until the crostini are pale golden and crisp, about 15 minutes.
5. 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.
6. Drizzle the vinaigrette over and serve.
7. 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.