| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 12 slices prosciutto
- 1/4 cup extra-virgin olive oil, or more as needed
- Six to eight 1/2-inch-thick slices Italian sesame loaf
- Kosher salt and freshly ground black pepper
- 2 small cloves garlic
- 2 large heirloom tomatoes, diced (about 2 cups)
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup grated Parmigiano-Reggiano
Instructions
- Preheat the oven to 400 degrees F.
- Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
- Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
- Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 408 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 38 mg |
| Sodium | 1665 mg |
Reviews
There are a couple of things that this recipe differs on with how Geoffrey made it on the show. He added several tbs. of olive oil into the tomato mixture and only a pinch of parm. He used most of the parm to garnish them at the end. I myself have never had bruschetta without balsamic vinegar, so will be adding that and not including the olives, never heard of that either. But I’m glad it’s gotten so many good reviews!!
Really good and easier than I thought it would be. I left out the prosciutto and olives. I wished I had tried it sooner with all of my garden tomatoes. Definitely making again.
Outstanding – made a double batch of the tomatoes and used it with eggs the next morning. Delicious and SO simple.
Really tasty. Though needed some acid, so added some lemon and was a lot better. Too much salt from the olives and the prosciutto and sweetness from the tomatoes to not have lemon IMO
My family really enjoyed this recipe. Especially the crispy prosciutto.
I’ve made this recipe twice now. Crisping the bread in a pan instead of the oven is so easy and turns out perfectly. All the flavors blend so well. As Jeffery suggested, if you don’t have parm use pecorino romano. That’s what I used and it was great. Also, I didn’t have procuitto so I used a little crispy bacon. This recipe is an excellent appetizer.
This was a big hit! Simple, flavorful, and beautiful!
WoW! This is SOooo good! I had homemade sourdough bread that I used for the toast, homegrown Sun Gold tomatoes, Romas from a friend, and store-bought red tomatoes. We ate this for a light lunch. I’ll be making this again.
Love the recipes
Very yummy and fresh. Perfect starter.