Instructions: In a 12- by 14-inch saute pan, heat virgin olive oil until smoking. Add onions and turnips and cook, stirring regularly, until softened and golden brown (approximately 8 to 10 minutes). Remove to mixing bowl and, while still warm, stir in rosemary, balsamic vinegar and Prosciutto cubes. Season with salt and pepper and set aside.

Toast bread on grill or under broiler until brown and remove. Spoon equal amounts of turnip mixture over toasted bread and serve.

This recipe yields 4 antipasto servings.

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