Breakfast · Italian · 10 min
Prosciutto e Focaccia con Pomodorini
- Calories
- 392
- Protein
- 26g
- Carbs
- 40g
- Fat
- 12g
Ingredients
- 66.7 g focaccia
- 54.3 g prosciutto
- 249.9 g grape tomatoes
- 183.3 g spinach
- 1 tsp olive oil
- 1 pinch salt
- 1 pinch black pepper
Method
- 01Preheat your oven to 375°F (190°C).
- 02Slice the focaccia into wedges and place on a baking sheet. Toast for 5-7 minutes until warm and crisp at the edges.
- 03In a small bowl, toss the grape tomatoes with half of the extra-virgin olive oil, sea salt, and black pepper. Transfer to a baking dish and roast for 8-10 minutes until softened and starting to burst.
- 04Heat the remaining extra-virgin olive oil in a pan over medium heat, add the spinach with a splash of water, and cook for 60 seconds until just wilted.
- 05Drape the prosciutto slices onto a plate alongside the warm spinach and blistered grape tomatoes.
- 06Serve with warm toasted focaccia wedges on the side.
Cook it with the whole plan around it
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