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.
More bruschetta recipes:
If you’ve made this or any other recipe leave a comment below. I love to hear from my readers!
- 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
- Preheat oven to 350° F/176°C.
- In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper. Mix and let sit for about 20 minutes so the flavors can meld.
- Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
- Roast the prosciutto slices and garlic clove in the oven for about 12 minutes until they are crispy. Remove the foil from the sheet pan and allow them cool on the foil.
- 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.
- 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.
Amount Per Serving Calories 417Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 20mgSodium 1461mgCarbohydrates 63gFiber 5gSugar 11gProtein 19g