Prosciutto Bruschetta. Place a slice of cheese on each piece of bread, then top each with a slice of prosciutto. Prosciutto Bruschetta recipe: Fabulous appetizer using home canned heirloom tomatoes and a prosciutto/mozzarella roll from Trader Joe's. Skip to Prosciutto Breakfast Bruschetta content.

The Best Prosciutto Bruschetta Recipes on Yummly Pear & Prosciutto Bruschetta, Fig & Prosciutto Bruschetta, Peach And Prosciutto Bruschetta. A great change to regular bruschetta. You can have Prosciutto Bruschetta using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Prosciutto Bruschetta

It's 1/8 cup of olive oil.
It's 2 cloves of garlic, minced.
It's 1 package of prosciutto (6 oz.).
You need 1 of large tomato, diced.
It's 1 loaf of crusty French bread.
You need 1/2 cup of shredded mozzarella cheese.
You need 1/2 cup of shredded parmesan cheese.
Prepare to taste of Italian seasoning, basil and oregeno.

Lay the prosciutto on the bread slices, cutting it if necessary to fit. Toss the figs with balsamic vinegar and place on top of prosciutto. Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham. Fold prosciutto halves over and place on ricotta.

Prosciutto Bruschetta instructions

Preheat the oven to 425°F. Slice the loaf of French bread in half, lengthwise. Set both halves onto a foil lined baking ban. Set aside..
In a small skillet, heat the oil on medium heat and once oil is warm, add the garlic. Cook for about 2 or so minutes, until garlic is fragrant. Remove from heat and use a pastry brush to spread the oil and garlic all over the bread halves. If you need to, use a spoon to get all the garlic onto the bread as well..
In the same skillet, pan fry the prosciutto, for about 5 minutes. Remove from heat and set aside to cool slightly. Dice up the tomato and sprinkle it evenly over the bread halves along with the seasonings. Then roughly chop the prosciutto and spread the pieces evenly over the top..
Sprinkle both of the cheeses evenly over the loaves, about 1/4 cup per loaf of each. Bake for 5 or so minutes, just until the cheese has melted and the bread has crisped up a bit. Slice into individual pieces to serve..
Refrigerate any leftovers. To reheat, wrap the amount you want to reheat in foil and bake at 350°F for 10 minutes, or until heated..

Add microgreens and toss to coat. Prosciutto Parmesan and Pine Nut Bruschetta. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then. Assemble the bruschetta Spread each toasted baguette slice with a generous teaspoon of the fig jam. Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, offsets salty prosciutto in an easy appetizer based on a recipe in Italian Easy: Recipes from the London River Café by Rose Gray.