Tomato and Crispy Prosciutto Bruschetta
Bruschetta is everyones favorite Italian appetizer, but I’m taking it to the next level. Tomato and crispy prosciutto bruschetta get a crispy flavor boost from using crispy prosciutto for a delicious topping.
I like to cook Italian food, which is good because I’m married to an Italian and a favorite appetizer of ours is bruschetta.
Since this is a ‘raw’ dish 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.
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 Kumato.com (not an ad, I’m just a fan).
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 round out the flavor, the tomatoes are topped with freshly chopped basil and crispy prosciutto that is baked in the oven.
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