Roasted Tomato and Crispy Prosciutto Bruschetta
12 slices Prosciutto
¼ cup EVOO
6-8 slices Sourdough baguette
2 cloves Garlic
2 cups Grape tomatoes
½ cup Basil leaves-torn
¼ cup Kalamata olives
¼ cup Parmesan-grated
Preheat oven to 400 degrees
Lay the prosciutto on a parchment lined sheet tray and bake until crispy. 10-12 minutes.
Lightly coat the grape tomatoes with about 1 TBSP of EVOO. Lay the tomatoes on a parchment lined sheet tray and bake for 10-12 minutes.
Brush the sliced sourdough bread and grill or toast in the oven. Rub the toasted/grilled bread with a garlic clove and season with salt and pepper.
Coarsely chop the roasted tomatoes and add them to a bowl. Add the basil, chopped olives and half of the grated parmesan. Grate the remaining garlic clove on a fine grater and add to the tomato mixture. Season with salt and pepper.
Top the toasted bread slices with the tomato mixture and top with the crispy prosciutto.
Sprinkle with the remaining Parmesan.
