Tomato and Crispy Prosciutto Bruschetta
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.
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.
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).
Any fresh tomatoes that are in season are perfect for bruschetta.
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: