Summer Tomatoes and Prosciutto Bruschetta

Roasted tomatoes bring bright, bold summer sweetness to the toasted Italian bread with arugula, balsamic, and a Tuscan white bean spread.
By Amy Endemann

Summer Tomatoes and Prosciutto Bruschetta

Roasting tomatoes are a killer way to make great use of summer’s crop. They’re like sweet, chewy dinner candy, awesome with pastas, eggs, salads and sandwiches. Today we’re serving them on a cross between an open-faced sandwich and a size XL Italian bruschetta – a mega bruschetta.

Summer Tomatoes and Prosciutto Bruschetta

This is a combo of Italian flavors – roasted cherry tomatoes, prosciutto, black olives, arugula, balsamic, basil, and a Tuscan-style white bean spread, all layered on thick crusty toast.

Serve these as a knife-and-fork kinda starter or even as a main course, paired with a big green salad and maybe some roasted chicken if you’re feeling extra hungry. Whatever you do, don’t skimp on the roasted tomatoes. Make a double batch and thank me later.

Summer Tomatoes and Prosciutto Bruschetta

Summer Tomatoes and Prosciutto Bruschetta
Roasted tomatoes bring bright, bold summer sweetness to the toasted Italian bruschetta with arugula, balsamic, and a Tuscan white bean spread.
Recipe Type: Main, Appetizer
Cuisine: Italian
Serves: 4 to 6 servings
  • 1 lb / 450g cherry tomatoes, halved
  • 5 sprigs fresh thyme
  • 3 Tbs olive oil plus extra for drizzling
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • Pinch of crushed red pepper flakes
  • 14 oz / 400g can white beans, drained and rinsed
  • 3 Tbs balsamic vinegar
  • 2 tsp sugar
  • 8-10 large slices crusty bread (larger than a baguette)
  • handful fresh arugula
  • 8 black olives, pitted and slivered
  • 6 strips prosciutto, torn
  • 6 basil leaves, sliced into thin ribbons
  • Salt and pepper
  1. Preheat oven to 350F / 180C. Line a baking sheet with parchment paper. Scatter cherry tomato halves and 3 sprigs of thyme over pan, then toss gently with a glug of olive oil, salt and pepper. Roast for about 30 minutes, til cherry tomatoes begin to shrivel. Remove from oven, then turn up heat to 425F / 220C for toasting the bread.
  2. Meanwhile, in a medium skillet, heat another glug of olive oil over medium heat. Add shallots, garlic and red pepper flakes plus a pinch of salt. Cook until shallots are soft and translucent, about 3 minutes. Add white beans, remaining thyme and ¼ cup water. After about 2 minutes, mash beans with back of spatula into a rough spread. Cook another minute to thicken the mixture then turn off heat. Taste and add more salt and pepper if necessary.
  3. In a small saucepan, bring balsamic vinegar and sugar to a boil. Reduce until syrupy, about 3-4 minutes. Remove from heat.
  4. Lay bread sliced on a baking sheet. In 425F / 220C oven, toast bread til browned on the edges, about 8 minutes. Drizzle each slice with olive oil.
  5. To assemble, spread some white bean mixture on toast. Top with arugula leaves, a few tomatoes, and olive slivers. Layer on some torn prosciutto, then drizzle with balsamic and top with basil.


Amy Endemann

Borrowed Salt was sparked by my attempts to cook around the world. The recipes are borrowed from diverse cultures, friends, restaurants, and the experience of cooking in a LOT of different kitchens.

More Posts - Website - Twitter - Facebook - LinkedIn - Pinterest - Flickr


Leave a Reply

Your email address will not be published.

Rate Recipe: