Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, prosciutto bruschetta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Prosciutto Bruschetta is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Prosciutto Bruschetta is something which I have loved my whole life. They are nice and they look wonderful.
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To begin with this recipe, we must first prepare a few ingredients. You can have prosciutto bruschetta using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Prosciutto Bruschetta:
- Take 1/8 cup olive oil
- Take 2 cloves garlic, minced
- Get 1 package prosciutto (6 oz.)
- Prepare 1 large tomato, diced
- Make ready 1 loaf crusty French bread
- Make ready 1/2 cup shredded mozzarella cheese
- Prepare 1/2 cup shredded parmesan cheese
- Get to taste Italian seasoning, basil and oregeno
In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat. Slow-roast late summer tomatoes to make them extra sweet and flavourful. Seasonal tomatoes are a perfect addition in the warmer months and combined with the savory yet slightly sweet Prosciutto di Parma, makes the dish complete.
Instructions to make Prosciutto Bruschetta:
- Preheat the oven to 425°F. Slice the loaf of French bread in half, lengthwise. Set both halves onto a foil lined baking ban. Set aside.
- In a small skillet, heat the oil on medium heat and once oil is warm, add the garlic. Cook for about 2 or so minutes, until garlic is fragrant. Remove from heat and use a pastry brush to spread the oil and garlic all over the bread halves. If you need to, use a spoon to get all the garlic onto the bread as well.
- In the same skillet, pan fry the prosciutto, for about 5 minutes. Remove from heat and set aside to cool slightly. Dice up the tomato and sprinkle it evenly over the bread halves along with the seasonings. Then roughly chop the prosciutto and spread the pieces evenly over the top.
- Sprinkle both of the cheeses evenly over the loaves, about 1/4 cup per loaf of each. Bake for 5 or so minutes, just until the cheese has melted and the bread has crisped up a bit. Slice into individual pieces to serve.
- Refrigerate any leftovers. To reheat, wrap the amount you want to reheat in foil and bake at 350°F for 10 minutes, or until heated.
Slow-roast late summer tomatoes to make them extra sweet and flavourful. Seasonal tomatoes are a perfect addition in the warmer months and combined with the savory yet slightly sweet Prosciutto di Parma, makes the dish complete. Guests for every sort of get-together will be fawning over this prosciutto. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Remove, let cool slightly, and rub the garlic all over one side of each slice.
So that is going to wrap this up for this special food prosciutto bruschetta recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
