Focaccia Tartina with Prosciutto and Wilted Spinach

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

Slice the focaccia into a thick, rustic square and toast lightly until the edges are golden and crisp.

Meanwhile, heat a small non-stick pan over medium heat.

Add the spinach and a splash of water, tossing constantly until it wilts into a vibrant emerald green.

Remove immediately to prevent overcooking.

Slice the grape tomatoes in half and quickly sear them in the same pan for 60 seconds until they just begin to soften and release their juices.

To assemble, drape the ribbons of prosciutto over the warm focaccia.

Mound the wilted spinach on top, followed by the blistered tomatoes.

The heat from the bread and vegetables will gently render the fat of the prosciutto, releasing its savory aroma.

Finish with a crack of black pepper and serve immediately while the textures of the crisp bread and silk-soft spinach contrast beautifully.