Breakfast · Italian · 10 min
Prosciutto e Focaccia con Pomodorini (Prosciutto and Focaccia with Blistered Tomatoes)
- Calories
- 750
- Protein
- 39g
- Carbs
- 83g
- Fat
- 32g
Ingredients
- 127.4 g focaccia bread
- 80 g prosciutto
- 429.8 g grape tomatoes
- 222.3 g fresh spinach
- 1 tsp extra-virgin olive oil
- 1 pinch sea salt
- 1 pinch black pepper
Method
- 01Slice the focaccia bread into thick pieces and lightly toast in a warm oven or toaster until the crust is fragrant and warm.
- 02Heat a dry non-stick skillet over medium-high heat. Add the whole grape tomatoes and sauté, shaking the pan occasionally, until the skins blister and crack, about 3 to 4 minutes.
- 03Add the fresh spinach to the skillet with the tomatoes and toss until wilted, about 60 seconds. Season with sea salt and cracked black pepper.
- 04Arrange the warm focaccia on a plate. Drape the thin prosciutto slices over the bread so the gentle heat softens the fat.
- 05Spoon the blistered tomatoes and wilted spinach alongside, and finish with a light drizzle of extra-virgin olive oil.
Cook it with the whole plan around it
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