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Traditional Prosciutto Bruschetta

Number of servings (yield): 12
Recipe Level: Intermediate

There’s something so delightful about the simplicity of the perfect bruschetta, and a Prosciutto Bruschetta is just what your tastebuds have been waiting for. Seasonal tomatoes are a perfect addition in the warmer months and combined with the savory yet slightly sweet Prosciutto di Parma, makes the dish complete. Guests for every sort of get-together will be fawning over this prosciutto bruschetta, so it’s best practice to save yourself just a few extra on the side. Serve with a glass of rosé or sauvignon-blanc to make them even more decadent. Take a look at some of our charcuterie board ideas for the best platter pairing suggestions.

  • 12 baguette slices, about 1/4-inch thick
  • 2 tablespoons olive oil
  • 1 large clove garlic, halved lengthwise
  • 6 slices Prosciutto di Parma, halved
  • 6 ounces fresh mozzarella, cut into 12 slices (or 6 slices fresh mozzarella, halved)
  • 12 basil leaves
  • 3/4 cup tomatoes, chopped
  • 2 tablespoons balsamic glaze

Preheat oven to 425°F.

Brush both sides of baguette slices with olive oil and rub with cut sides of garlic.

On a baking sheet, arrange baguette slices in a single layer and cook until lightly toasted, about 5 minutes.

Top each baguette slice with prosciutto, mozzarella, basil and chopped tomatoes, dividing evenly between toasts.

Drizzle with balsamic glaze.

Type: Cocktail

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