Curly Endive, Prosciutto and Mozzarella on Bruschetta
Arrange the bread slices on two heavy and large baking sheets. Brush 3 tablespoons oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
Wrap one curly endive and one slice of cheese with one slice of prosciutto, allowing the tops to extend 2cm over one long side of the prosciutto. Arrange the crostini on a platter. Top each crostini with a prosciutto roll. Drizzle the vinaigrette over and serve.
For the red wine vinaigrette: 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.