Bruschetta al Pomodoro with Prosciutto di Parma

Preheat your grill pan or heavy-bottomed skillet over medium-high heat.

Slice the focaccia into a small, portable square. Place on the hot surface and grill for 1-2 minutes per side until it has distinct char marks and a crispy edge.

While the bread toasts, dice the grape tomatoes into small, uniform pieces. Toss them in a small bowl with a tiny pinch of salt and the finely minced raw garlic. Let them sit for a minute so the juices release.

Take the toasted focaccia and rub the surface lightly with a fresh clove of garlic if desired for an extra punch of aromatics.

Drape the thin ribbons of prosciutto over the warm bread, allowing the fat to just barely soften from the residual heat.

Spoon the tomato mixture over the top, letting the juices soak slightly into the crust. Finish with a crack of fresh black pepper and serve immediately while the bread is warm and the ham is cool.