Prosciutto e Focaccia con Pomodorini (Prosciutto and Focaccia with Blistered Tomatoes)

Heat a small non-stick skillet over medium-high heat. Add the grape tomatoes to the dry pan. Sauté, shaking the pan occasionally, until the skins begin to blister and crack, about 3-4 minutes.

Toss in the handful of fresh spinach, allowing it to wilt just until bright green and tender, about 60 seconds. Season lightly with flaky sea salt and cracked black pepper.

Slice the focaccia into thick strips or a square and lightly toast it until the crust is warm and fragrant.

To plate, arrange the warm focaccia on a plate. Drape the thin ribbons of prosciutto over the bread so the heat from the bread slightly softens the fat. Spoon the blistered tomatoes and wilted spinach alongside. Finish with a tiny drizzle of high-quality olive oil if desired.