Snack · Italian · 10 min
Bruschetta al Pomodoro with Prosciutto di Parma
- Calories
- 189
- Protein
- 11g
- Carbs
- 20g
- Fat
- 7g
Ingredients
- 34.2 g focaccia bread
- 95.7 g grape tomatoes
- 1 clove garlic
- 1 tsp extra-virgin olive oil
- 2 sprig fresh basil
- 1 pinch salt
- 1 pinch black pepper
- 27.6 g Prosciutto di Parma
Method
- 01Preheat a grill pan or heavy-bottomed skillet over medium-high heat.
- 02Slice the focaccia into a portable piece. Place on the hot pan and grill for 1 to 2 minutes per side until distinct char marks form and the edges are crisp.
- 03In a small bowl, combine the diced grape tomatoes, minced half clove of garlic, extra-virgin olive oil, a pinch of salt, freshly cracked black pepper, and fresh basil. Stir gently and allow to sit for 5 minutes so juices release.
- 04Rub the top surface of the warm toasted focaccia with the cut side of the remaining whole garlic clove for aromatics.
- 05Drape the thin slices of prosciutto over the warm bread, letting the fat soften slightly from the gentle heat.
- 06Spoon the tomato mixture along with its juices over the prosciutto and bread. Serve immediately.
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