Tomato and Prosciutto Bruschetta


These tomato and prosciutto bruschetta with a touch of fresh basil and salty black olives are the perfect pairing with a robust red wine. This popular starter or antipasto is good any day or any time of the year. On a recent Sunday afternoon, I served these fresh tomato bruschetta at a wine tasting on my back porch. What could be better? Friends, tasting wine, and small savory plates.

I like to make the tomato mixture with multicolored heirloom cherry tomatoes. This simple mixture can be prepared in a matter of minutes. The tomatoes are quartered and combined with a touch of minced garlic and chopped fresh basil. Fortunately, the basil in my garden is still healthy and thriving despite the cool temperatures. Roughly chop some Kalamata olives and add these to the tomatoes. Balsamic vinegar and olive oil are mixed in with the tomatoes to create a juicy, savory topping for the crispy toasts.

You can make your own crispy toasts for this bruschetta or any bruschetta. Bruschetta is simply a grilled or baked bread round rubbed with olive oil and garlic or herbs.  Cut a baguette or any kind of crusty loaf into thin slices and place the slices in a single layer on a sheet pan. Brush the baguette slices with a little olive oil seasoned with herb de Provence or another dried herb. Bake the croutes in a 400-degree oven for about 10 minutes. You can top with seasoned tomatoes as this recipe suggests or cheese or a bean puree. How about that white bean and artichoke puree?

Mound a spoonful of the tomato mixture on the crispy toast. Top with a strip of prosciutto. Or you can place the prosciutto on the bread first and then the tomatoes. A sprig of basil also looks nice as a garnish.

Voila, a little antipasto or bruschetta to top with your favorite savory mixture to serve as an appetizer or even a light lunch.

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