Wednesday, April 11, 2012

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.

* * *

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.

55 comments:

  1. This is just the kind of recipe that evokes memories of long leisurely lunches with friends savouring every bite!

    ReplyDelete
  2. I love these kind of dishes for weekend lunches!

    ReplyDelete
  3. I'm so wanting lovely fresh tomatoes but it will be awhile. In the meantime, it's good to have ways of making what we have tasty and this is one of them. Nice light lunch! I laughed when I saw your instruction that the Parmesan be "not from a can"!! That's what my mother used and I grew up thinking it to be tasteless. What a surprise I got with the real thing.

    Best,
    Bonnie

    ReplyDelete
  4. I love this, one of my favorite meals.

    ReplyDelete
  5. A delicious looking lunch! Refined and flavorful.

    Cheers,

    Rosa

    ReplyDelete
  6. Those look wonderful and I love the use of the ciabatta rolls instead of the traditional baguette.

    ReplyDelete
  7. I love a good bruschetta - its funny that it is so often served as an appetizer, but it would be a great meal along with a bowl of soup. Maybe it's my new supper thing ...

    ReplyDelete
  8. Nice to use prosciutto for a change. I love brushettas but end up making the same recipe.

    ReplyDelete
  9. Love that you added prosciutto to one of favourites; anxious to get good tomatoes and try this one. I need to bring some summer food on these cold days.
    Rita

    ReplyDelete
  10. Sam this is MY kind of food! The tomato sauce sounds so fresh and scrumptious! I can get those great ciabatta rolls at Costco. These are all the satisfying flavors I LOVE LOVE LOVE!
    I hope you share this ON THE MENU MONDAY!
    xo Yvonne

    ReplyDelete
  11. I cannot get enough of toppings for bruschetta. Love the variety of flavors - eat Parmesan like it's candy and love the crispy, salty prosciutto. This will be the perfect Saturday lunch.

    ReplyDelete
  12. I'm a big ciabatta fan and would love it for this. I like all of the stuff (quan & qual) you put on it too.

    ReplyDelete
  13. OK now, Sam, this is my kind of food, inspiration from Italy and all. And, it looks beautiful. I always love your photography though. Sending love, cookie...

    ReplyDelete
  14. I love bruschetta! Tomato and prosciutto would be my choice of topping too.

    ReplyDelete
  15. Sam, this is definitely my kind of food and it would be great any time. Great toppings!

    ReplyDelete
  16. I just love your style of food and recipes. This would also be a casual relaxed dinner for me - perfect!

    ReplyDelete
  17. Yum! I can't wait for summer ripe tomatoes for this yummy recipe.

    ReplyDelete
  18. Delicious little bruschetta, Sam! I agree, the prosciutto probably has all the salt one would need in these. I am so looking forward to fresh summer tomatoes to make delicious bruschetta like these.

    ReplyDelete
  19. Living alone, I always look for quick and easy small meals.
    This fits my needs and I can't wait to try it.
    Love your blog, Sam.

    ReplyDelete
  20. "Small bites" are becoming my favorite meal, Sam. And these look perfect in every way. So simple to put together and absolutely delicious. I think I should have eaten breakfast before I visited you. :)

    ReplyDelete
  21. Scrumptious. Light and easy to prepare. Ideal for warmer spring evenings.

    ReplyDelete
  22. Congratulations Sam!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a wonderful week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  23. ahhh... I imagine myself enjoying these lovely bruschettas with a crisp glass of pinot grigio on the veranda. I love salt too and have done my fair share of overseasoning. This looks fabulous.

    ReplyDelete
  24. Your bread has the perfect amount if char on the edges. Looks like a wonderful meal.

    ReplyDelete
  25. What a delicious looking dish. Just perfect for this time of year.

    ReplyDelete
  26. I could eat a large batch of these Sam, they contain all my favorite flavors!

    ReplyDelete
  27. Sam, I just need a glass of wine and I can call this dinner. Awesome.

    Velva

    ReplyDelete
  28. This would be perfect right about now Sam!... Have a wonderful weekend... xv

    ReplyDelete
  29. what nice and delicious brushetta Sam!

    ReplyDelete
  30. Hi Sam,
    I just love to present a good Bruschetta,when we are entertaining. This looks like a great topping!

    Hope you are having a wonderful Spring day. Thank you so much for sharing your great recipe with Full Plate Thursday and come back soon!
    Miz Helen

    ReplyDelete
  31. Wow, I absolutely love bruschetta! Please link up to NYOR's Foodie Friday Don't forget to leave a comment!

    ReplyDelete
  32. This looks delicious! I Would love to have you link up to my 2 carnivals today....http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!

    ReplyDelete
  33. The addition of Prosciutto just puts this over the top... great. Please share this on my foodie friday linky today.

    ReplyDelete
  34. Delicious, Sam. This and a little salad are my idea of a perfect dinner.

    ReplyDelete
  35. I have a problem with fried prosciutto. I could a quarter pound of it but by the time I finish quality control testing, I only have a teaspoon left ;)

    ReplyDelete
  36. I'm such a bruschetta fan and glad to have another combination for my files. Thanks Sam!

    ReplyDelete
  37. I really am a prosciutto fan and this really is a great appitizer. Thanks for sharing.

    ReplyDelete
  38. I really am a prosciutto fan and this really is a great appitizer. Thanks for sharing.

    ReplyDelete
  39. As the little kid in that one episode of The Little Rascals said, "RE-MARKABLE!" I would add some crumbled feta cheese and a bit of diced jalapenos for a kick. Thanks for sharing and for the delicious pictures! Gary

    ReplyDelete
  40. Wow, that looks so amazingly delicious! I will definitely try this as a light lunch! Great recipe! Thanks

    Barbara

    ReplyDelete
  41. Oh that looks so good! I'm getting hungry just looking at your pictures :)

    ReplyDelete
  42. Hi Sam,
    These bruschettas look delicious! I love the proscuitto in it. Yummy!!!

    ReplyDelete
  43. oh i just love prosciutto! It pairs perfectly with almost everything from fruits to cheeses! This looks delicious!~

    ReplyDelete
  44. Love these and I could easily eat the entire batch!

    ReplyDelete
  45. Sam, what a great and simple idea. Neither of us want much to eat when we get home from work in the evening, and this sounds like it would be just right. I'll try some tonight.

    I hope you are doing well. Are you back in the mountains yet?

    ReplyDelete
  46. What a nice idea! We keep ciabatta rolls on hand -- perfect for sandwiches. And your lemony Dutch Baby has me drooling.

    ReplyDelete
  47. Hi Sam, gee, I don't know how this post got by me! I love the combination for this bruschetta! I'll bet it was flavorful and delicious!

    ReplyDelete
  48. This has all my favorite ingredients, Sam! Good bread, fresh tomatoes, olives, meats...yum!
    I can actually remember the exact place that I first tasted bruschetta & I begged for the recipe. I'll have to dig it out & compare it to yours....wanna bet they are almost exact?

    Thanks for sharing how you make it.
    Hugs,
    Rett

    ReplyDelete
  49. This has all my favorite ingredients, Sam! Good bread, fresh tomatoes, olives, meats...yum!
    I can actually remember the exact place that I first tasted bruschetta & I begged for the recipe. I'll have to dig it out & compare it to yours....wanna bet they are almost exact?

    Thanks for sharing how you make it.
    Hugs,
    Rett

    ReplyDelete
  50. Now those would really go well with the glass of wine I have in my hand :) Diane

    ReplyDelete
  51. fabulous looking and making!!

    ReplyDelete
  52. This recipe sound delicious...can hardly wait to try!!

    ReplyDelete

I enjoy reading each and every comment. If you leave a comment with a question or that requires an answer, please leave an address or way for me to get in touch with you. I appreciate your taking the time to visit my blog and I hope you'll return again soon.
Sam