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Summer Tomatoes and Prosciutto Bruschetta

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.

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Summer Tomatoes and Prosciutto Bruschetta

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Summer Tomatoes and Prosciutto Bruschetta


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  • Author: Amy Endemann
  • Yield: 4 to 6 servings 1x

Description

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


Ingredients

Scale
  • 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
  • 810 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

Instructions

  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.
  • Category: Main, Appetizer
  • Cuisine: Italian

 

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