Tomato Prosciutto Bruschetta

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  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 45 min
  • Yield: 4 servings
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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 


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
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