Prosciutto and Tomato Bruschetta

Ingredients

• 1 loaf baguette
• 3 tbsp olive oil
• 2 medium tomatoes
• 4 oz prosciutto
• 4 oz fresh mozzarella
• 2 tbsp balsamic glaze
• 1 sprig fresh rosemary

Instructions

1. 1

   Preheat the oven to 400°F. Slice the baguette diagonally into 12 slices about 1/2 inch thick.

2. 2

   Brush both sides of each bread slice with 2 tbsp of the olive oil and arrange on a baking sheet. Toast in the oven until golden and crisp, about 8-10 minutes, flipping halfway.

3. 3

   While the bread toasts, dice the 2 tomatoes and tear the 4 oz prosciutto into bite-size pieces. Tear the 4 oz mozzarella into small chunks.

4. 4

   Remove the toasted bread from the oven. Top each slice with tomato, prosciutto, and mozzarella.

5. 5

   Drizzle the bruschetta with the remaining 1 tbsp olive oil and the 2 tbsp balsamic glaze. Sprinkle with chopped rosemary leaves from the 1 sprig. Serve immediately.

6. 6

   Optional: add a pinch of salt and black pepper to the tomatoes before topping, or a few red pepper flakes for heat.

Tools you’ll need

• baking sheet
• chef's knife
• cutting board
• pastry brush

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