Tomato and Crispy Prosciutto Bruschetta
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!

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?

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.
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.
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.

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

Tomato and Crispy Prosciutto Bruschetta

Tomato and crispy prosciutto bruschetta get a crispy flavor boost from using crispy prosciutto for delicious topping.
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
- Preheat oven to 350° F/176°C.
- 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.
- 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.
- 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.
- Take the peeled garlic clove and rub over each of the ciabatta slices.
- Divided the tomato mix evenly on top of each bread slices. Take the slices of prosciutto and crumble on top.
Nutrition Information
Yield
4Serving Size
1Amount 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.
10 Comments on “Tomato and Crispy Prosciutto Bruschetta”
I feel kinda inadequate now! My bruschetta repertoire does NOT include anything like this. Bring on the prosciutto! How could I have never thought to add that to bruschetta? I love your blog Janette, you really bring fresh spins on classics as I know them using such simple ways. I admire that very much.
Thank you so much Nagi. I think I could add crispy prosciutto to anything ๐
Thank you Lisa ๐
This would be great anytime–even a great lunch. Beautiful photography–looks mouthwatering! Love the Prosciutto idea, adds a nice yummy taste.
Good job on the recipe. I like the simplicity and the elegance of the recipe.
Thank you Rini ๐
Oh man! Licks my computer screen. That is wonderful. Great color for a Pre-Christmas party!
Would make a great party dish.
This would be a great pre-Thanksgiving snack for my hungry guests (and maybe keep them out of the kitchen).
๐