Prosciutto Parmesan And Pine Nut Bruschetta

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.

3. Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.

4. Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

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Nutrient	Quantity
Total fats	211.4995 g
Protein	93.2255 g
Carbohydrates	112.514 g
Energy	2572.55 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.151 g
Water	17.158 g
Aspartic acid	5.7263 g
Calcium, Ca	1669.6 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.5454 g
Lutein + zeaxanthin	12.15 g
Fiber, total dietary	27.315 g
Fatty acids, total saturated 22:0	0.0918 g
Carotene, beta	33.35 g
Niacin	20.3024 mg
Vitamin A, RAE	40.55 g
Arginine	9.596 g
Riboflavin	1.5704 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1512 g
Fatty acids, total saturated 20:1	1.3029 g
Glutamic acid	13.4829 g
Sodium, Na	1100.3 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4582 g
Total lipid (fat)	211.4995 g
Manganese, Mn	15.3795 mg
Fructose	0.0945 g
Proline	2.8597 g
Fatty acids, total saturated 16:0	15.6794 g
Fatty acids, total saturated 8:0	0.0448 g
Sucrose	4.6575 g
Choline, total	87.65 mg
Sugars, total	6.0465 g
Serine	3.4576 g
Fatty acids, total saturated 10:0	0.1008 g
Fatty acids, total saturated 18:0	7.2069 g
Vitamin B-6	0.5645 mg
Selenium, Se	35.585 g
Ash	20.6165 g
Fatty acids, total saturated 18:1 undifferentiated	68.186 g
Pantothenic acid	2.0882 mg
Phenylalanine	2.973 g
Beta-sitosterol	178.2 mg
Copper, Cu	5.6866 mg
Betaine	0.54 mg
Thiamin	3.6106 mg
Retinol	31.2 g
Methionine	1.7608 g
Iron, Fe	17.4895 mg
Carbohydrate, by difference	112.514 g
Phosphorus, P	3141.05 mg
Folate, total	301.1 g
Tocopherol, gamma	15.0525 mg
Fatty acids, total saturated 4:0	0.1296 g
Alanine	3.1578 g
Cholesterol	16 mg
Valine	3.3154 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.4765 g
Fatty acids, total saturated 18:2 undifferentiated	94.4125 g
Glycine	3.8608 g
Glucose (dextrose)	0.0945 g
Fatty acids, total saturated 14:0	0.6896 g
Zinc, Zn	22.2435 mg
Isoleucine	2.5701 g
Fatty acids, total saturated 12:0	0.112 g
Fatty acids, total polyunsaturated	96.6382 g
Tocotrienol, gamma	0.9315 mg
Leucine	4.6114 g
Vitamin A, IU	320.75 IU
Folate, DFE	301.1 g
Tryptophan	1.0804 g
Vitamin C, total ascorbic acid	1.08 mg
Fatty acids, total saturated 20:0	0.3092 g
Fatty acids, total saturated 6:0	0.0768 g
Campesterol	27 mg
Starch	1.9305 g
Tyrosine	2.4776 g
Vitamin B-12	0.88 g
Vitamin K (phylloquinone)	73.085 g
Fatty acids, total saturated	25.2344 g
Histidine	1.718 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0702 g
Fatty acids, total monounsaturated	69.993 g
Threonine	2.2731 g
Folate, food	301.1 g
Vitamin E (alpha-tocopherol)	12.6275 mg
Magnesium, Mg	601.25 mg
Lysine	2.0994 g
Potassium, K	2279.55 mg
Cystine	1.2542 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	1 cup	1368	62.856	115.2
Parmesan cheese	1 cup	296	32	4
French baguette	2	0	0	0
black pepper	0	0	0	0
pine nut	1 cup	908.55	17.658	92.2995
prosciutto	1 cup	0	0	0