Bruschetta is everyones favorite Italian appetizer, and this is a classic recipe, but I’m taking it to the next level. Tomato and crispy prosciutto bruschetta get a delicious flavor boost from a crispy prosciutto topping.

Crispy slices of bread topped with chopped tomato, basil and crispy prosciutto

I like to cook Italian food, which is good because I’m married to an Italian and a favorite appetizer of ours is bruschetta or crostini if you like.

Since the tomato topping is ‘raw’, I don’t like to add chopped garlic into the tomato mixture because to bite down on raw garlic is too overpowering and takes away the sweet flavor of the tomatoes. But there is garlic, read on.

A bowl of chopped tomato and a tomato bruschetta

Instead, I like to rub a garlic clove over the crispy bread when it comes out of the oven, this way to get the flavor of the garlic without eating it.

My local grocery store carries a variety of tomato called Kumato, it’s what they call a ‘brown tomato’. Second to heirlooms, this is the sweetest. most tasty tomato that I have tried. The Kumato was developed in Spain and is now grown in Belgium, Netherlands, Turkey, Greece, Switzerland and Canada. They even have a website  (not an ad, I’m just a fan).

What tomatoes are best for bruschetta?

Any fresh tomatoes that are in season are perfect for bruschetta.

Tomato and crispy prosciutto bruschetta and toasted slices of bread with fresh tomatoes on a board

You can see the difference in the color (above pic) between a red vine tomato and the brown Kumato, they are quite a bit smaller as well.

Where that may sound a little strange since tomatoes are usually red, I find the Kumato never has a the ‘mealy’ quality that tomatoes usually get and the Kumato is juicy and sweet year round.

I used a mix of the Kumato and red vine tomatoes for this Tomato and Crispy Prosciutto Bruschetta for a color contrast.

To make the crispy prosciutto, it is as simple as baking prosciutto slices until crispy.

More bruschetta recipes:

Grilled bread slices topped with shrimp and cherry tomatoes
Yield: 4

Tomato and Crispy Prosciutto Bruschetta

A closeup of tomato bruschetta topped with crispy prosciutto

Tomato and crispy prosciutto bruschetta get a crispy flavor boost from using crispy prosciutto for delicious topping.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes


  • 4 medium vine tomatoes, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 slices Prosciutto de Parma
  • 1 ciabatta loaf, sliced
  • Olive oil
  • 1 clove garlic, peeled


  1. Preheat oven to 350° F/176°C.
  2. To a mixing bowl, add the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper. Mix and let sit for about 20 minutes so the flavors can meld.
  3. Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil. Roast the prosciutto slices in the oven for about 12 minutes until crispy. Remove the foil from the sheet pan and allow them cool on the foil.
  4. Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides. Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown. Remove the ciabatta slices from the oven and allow to cool.
  5. Take the peeled garlic clove and rub over each of the ciabatta slices. Top with the chopped tomato and basil mixture. Take the slices of prosciutto and crumble over tomatoes.

Nutrition Information



Serving Size


Amount Per Serving Calories 417Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 20mgSodium 1461mgCarbohydrates 63gFiber 5gSugar 11gProtein 19g