Tomato & Crispy Prosciutto Bruschetta – a Small Plate Lunch or a Filling Appetizer

Using briefly cooked tomatoes and crispy prosciutto as a base for toasted bread, the additions to this recipe are only limited by your imagination.  I added sliced Kalamata olives to give them a little “oomph,” but you could also top them with fresh mozzarella that you pop under the broiler to melt. Capers or finely chopped red onions would be a nice addition in the tomato mixture as well.

These little tomato and crispy prosciutto bruschetta bites make a nice light lunch which I call “small plates” or a filling appetizer. I caution you to go easy on the salt. The first time I made them I thought they were much too salty and I am a salt lover. Prosciutto and Parmesan cheese are salty all by themselves. In addition I salted the tomatoes as I sautéed them and then, as the recipe suggested, salted the bread before it went under the broiler. The instructions I’ve given below suggest that you salt the tomatoes lightly and I’ve eliminated salting the bread.

Have fun with this one and let your imagination be your guide. You don't have to wait for summer tomatoes. When cooked, plum tomatoes have a nice sweetness to them no matter what time of the year it is.

Tomato & Crispy Prosciutto Bruschetta
Adapted slightly from Tana’s Kitchen Secrets by Tana Ramsay- serves 4 as an appetizer or 2 as a light lunch

1 tablespoon olive oil, plus extra to drizzle
4 to 5 small plum tomatoes, sliced lengthwise into strips
½ tablespoon fresh oregano leaves, (or half that amount dried) or 1 tablespoon chopped fresh basil
2 tablespoons or more pitted and sliced Kalamata olives (optional)
1 tablespoon Italian balsamic vinegar
Sea salt and freshly ground black pepper
6 slices good prosciutto
1 garlic clove, halved
2 ciabatta rolls
¼ cup finely grated imported Parmesan cheese (not the stuff in the can)

Heat the oil in a nonstick skillet and toss in the tomatoes to warm through and break down slightly. Add the oregano, Kalamata olives, balsamic vinegar, a small pinch of salt, and a few cranks of freshly ground black pepper. (Take care not to over-salt the tomatoes because the prosciutto and Parmesan are salty.) Stir to combine, remove from the heat and allow to cool slightly.

Fry the prosciutto in a dry nonstick pan over a high heat until crispy and golden, then place on paper towels to blot off the excess oil.

Preheat the broiler to its highest setting. Slice the ciabatta rolls in half lengthwise. Drizzle a little olive oil over the ciabatta rolls and place under the broiler until golden brown. Remove from the oven and rub with the garlic. Crumble the prosciutto over the ciabatta, then spoon on the tomato mixture and sprinkle with the Parmesan cheese and some more black pepper. Serve hot. Serves four as an appetizer or two as a light lunch.

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This recipe will be linked to Foodie Friday at Rattlebridge Farms (who is having a fabulous give-away), Miz Helen’s Country Kitchen Full Plate Thursday, Not Your Ordinary Recipes Foodie Friday, and On the Menu Monday at Stone Gable. Please stop by and visit these foodie get-togethers.