Recipe: Yummy Prosciutto Bruschetta

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Prosciutto Bruschetta. Brush the bread on both sides generously with oil and place on a baking sheet. Remove, let cool slightly, and rub the garlic. Brush both sides of baguette slices with olive oil and rub with cut sides of garlic.

Prosciutto Bruschetta Allow to cool fully, and then break up the. A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. —Debbie Manno, Fort Mill, South Carolina. Bruschetta with Prosciutto Recipe photo by Taste of Home. You can have Prosciutto Bruschetta using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Prosciutto Bruschetta

  1. It’s 1/8 cup of olive oil.
  2. You need 2 cloves of garlic, minced.
  3. It’s 1 package of prosciutto (6 oz.).
  4. Prepare 1 of large tomato, diced.
  5. Prepare 1 loaf of crusty French bread.
  6. It’s 1/2 cup of shredded mozzarella cheese.
  7. It’s 1/2 cup of shredded parmesan cheese.
  8. It’s to taste of Italian seasoning, basil and oregeno.

In a medium bowl, toss the tomatoes with the garlic, basil, olives, olive oil and salt and pepper. Mound the tomato mixture on the toasts, top with. The ingredient list now reflects the servings specified. This Prosciutto Tomato Bruschetta is the best and easiest appetizer to share with family and friends!

Prosciutto Bruschetta step by step

  1. Preheat the oven to 425°F. Slice the loaf of French bread in half, lengthwise. Set both halves onto a foil lined baking ban. Set aside..
  2. In a small skillet, heat the oil on medium heat and once oil is warm, add the garlic. Cook for about 2 or so minutes, until garlic is fragrant. Remove from heat and use a pastry brush to spread the oil and garlic all over the bread halves. If you need to, use a spoon to get all the garlic onto the bread as well..
  3. In the same skillet, pan fry the prosciutto, for about 5 minutes. Remove from heat and set aside to cool slightly. Dice up the tomato and sprinkle it evenly over the bread halves along with the seasonings. Then roughly chop the prosciutto and spread the pieces evenly over the top..
  4. Sprinkle both of the cheeses evenly over the loaves, about 1/4 cup per loaf of each. Bake for 5 or so minutes, just until the cheese has melted and the bread has crisped up a bit. Slice into individual pieces to serve..
  5. Refrigerate any leftovers. To reheat, wrap the amount you want to reheat in foil and bake at 350°F for 10 minutes, or until heated..

It also makes a really nice casual lunch or dinner, especially now in summer. If you tried this Prosciutto Tomato Bruschetta, don't forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! The prosciutto bruschetta recipe is a really easy one to do. It's usually made with prosciutto Crudo, that's a more simple version of the bruschetta Toscana which is made with Bresaola, goat cheese, leaves of arugala, and lemon juice. In Emilia Romagna, the bruschetta is really simple.

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