Prosciutto e Focaccia con Pomodorini

Preheat your oven or toaster oven to 375°F (190°C).

Slice the focaccia into thin, rustic wedges and toast lightly until the edges are golden and crisp; it should smell yeasty and fragrant.

In a small bowl, toss the grape tomatoes with a tiny drizzle of olive oil, a pinch of sea salt, and fresh cracked black pepper. Roast them for 8-10 minutes until they just begin to burst and release their juices.

While the tomatoes roast, quickly wilt the fresh spinach in a hot pan with a splash of water, just until vibrant green and tender, about 60 seconds.

To plate, drape the prosciutto in elegant, loose ribbons across the plate alongside the warm, wilted spinach and the blistered tomatoes.

Serve the warm focaccia on the side, using it to scoop up the tomato juices and wrap the salty prosciutto. Finish with a final dusting of fresh herbs or a squeeze of lemon if desired.