Step 1

Preheat oven t0 400 degrees Fahrenheit. Lie prosciutto on top of bread on a baking tray. Bake for 15 minutes or until everything is crispy. Let cool completely then transfer to a blender or food processor. Blend to crumbs. Stir in parmesan. Set aside

Step 2

Add red wine and balsamic to a small pot. Cook over medium heat until the sauce begins to boil. Lower the heat down to low and simmer until the sauce is reduced. Roughly 20 minutes.

Step 3

Wait 10 minutes after putting the red wine sauce on the stove to help everything come together in time.

Step 4

Slice the Brussels sprouts in half and remove the core.

Step 5

Add olive oil to a large pan and cook over medium high heat. Once the olive oil is hot, add the Brussels sprouts in a single row, cut side down. Let them cook undisturbed for 5 minutes then Lower the heat to medium and stir.

Step 6

Cook until he Brussels sprouts are fork-tender or as tender as you like, then add the redline sauce to the pan and stir to coat the Brussels sprouts.

Step 7

Remove from heat then sprinkle prosciutto breadcrumbs over.