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You can’t beat a good bruschetta, especially during the height of tomato season. I’m taking a classic bruschetta and marrying it with a tasty and unique garnish. The result is my Tomato and Crispy Prosciutto Bruschetta that you are absolutely going to love!

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

Now this is a traditional bruschetta recipe that is very Italian – Bruschetta al Pomodoro, as they call it. Yes it’s true that tomato and prosciutto are a delicious combination. But, have you ever tried crispy prosciutto? Ah-ha! There’s the secret weapon. It’s crispy Italian jerky! And the flavor gets so intensified when crisped up.

How to correctly pronounce ‘Bruschetta’: broo-skéh-tuh. In Italian, ‘sch’ in any word is pronounced as ‘sk’. 

How do you make crispy proscuitto?

Simply bake in the oven at 350°F/176°C for 10 minutes until crispy.

Raw Garlic in Bruschetta

Now, I want to shed some light on the idea of raw garlic in tomato bruschetta. I prefer not to add raw chopped garlic to the tomato and basil. Although you might think I’m crazy, because this is how just about all restaurants serve it. But hear me out because I’m not doing away with the garlic altogether. 

I love to let the sweet tomatoes and fragrant basil flavors shine on their own and do their job as the flavor foundation of this dish. So, what I do like to do it rub a garlic clove on the toasted bread. This way you still get the garlic flavor, but it’s not overpowering the fresh flavors of the tomato and basil. Are you with me?

A bowl of chopped tomato and a tomato bruschetta

Best Bread for Bruschetta

Ciabatta. Simply because its Italian and it toasts up so well and gets crispy. Oh, and because ciabatta translates to “Slipper Bread” and that’s just funny cause it’s shaped like a bedroom slipper!

Best Tomatoes for Bruschetta

Any perfectly ripe tomato will work. It’s not about the type, it’s about the best flavor. Of course Roma tomatoes, being Italian, would be my first choice.

What is the best way to chop tomatoes for bruschetta?

First, ensure you have a sharp knife. Then, cut the tomato into slices then cut the slices into matchsticks, then cut the matchsticks into cubes. The cube size is a personal preference. You can see this demonstrated in the attached video.

Can you use canned tomatoes for bruschetta?

Yes, when it is not tomato season a can of chopped tomatoes will get the job done.

Bruschetta Optional Additions

Here some ideas to enhance traditional tomato bruschetta: Fresh chopped garlic, roasted garlic, balsamic vinegar, dried oregano, avocado, caramelized onions, mozzarella, herb infused oil, toasted pine nuts. 

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

In addition to traditional tomato bruschetta, I also have some unique and tasty 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

Ingredients

  • 4 medium ripe tomatoes, chopped
  • 2 tablespoons fresh basil, chopped
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon ground black pepper
  • 4 slices Prosciutto de Parma
  • 8 slices ciabatta bread
  • Olive oil
  • 1 clove garlic, peeled

Instructions

  1. Preheat oven to 350° F/176°C.
  2. To a mixing bowl, add the tomatoes, basil, salt and pepper. Stir and mix well and let sit for about 20 minutes so the flavors can meld. Taste for salt.
  3. Meanwhile, lay the slices of prosciutto onto a non-stick baking pan. Roast the prosciutto slices in the oven for about 12 minutes until crispy. Remove from the oven and transfer to a cooling rack.
  4. Arrange the slices of ciabatta on the same baking pan and drizzle the tops with olive oil. Bake in the oven for about 10 minutes or until you see the tops browning. 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.
  6. Divided the tomato mix evenly on top of each bread slices. Take the slices of prosciutto and crumble on top.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 274Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 1206mgCarbohydrates 36gFiber 3gSugar 7gProtein 15g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Appetizers