close
Advertisement
Magazine
 

Tomato and prosciutto bruschettas

Capture the flavour of the Mediterranean with these bite-sized toasts topped with pesto, thinly sliced prosciutto and tomatoes, a combination popular all along the Mediterranean coasts of France and Italy. This recipe is an excellent way to make the most of leftover baguettes.

Tomato and prosciutto bruschettas

Ingredients

  • 1 thin baguette, about 170 g
  • 2 tablespoons pesto
  • 85 g prosciutto, sliced wafer-thin and trimmed of all fat
  • 3 vine-ripened tomatoes, about 85 g each, sliced
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • small rocket leaves to garnish

Preparation

  1. Preheat the grill to high. Slice the baguette into 12 equal slices. Place the slices on the rack in the grill pan and grill until the top is toasted.
  2. Turn the toasts over and spread with the pesto. Top each with the prosciutto, cut and folded to fit on the bread. Divide the tomato slices among the toasts, then drizzle with the olive oil. Season to taste with salt and pepper.
  3. Return the bruschettas to the grill and cook for 1–2 minutes or until the tomato slices begin to soften and char slightly at the edges. Garnish each bruschetta with a few rocket leaves and serve hot or at room temperature.

Each serving provides 481 kJ, 115 kcal, 6 g protein, 4 g fat (1 g saturated fat), 12 g carbohydrate (1 g sugars), 0.5 g fibre

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes



More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Sweet couscous

Sweet couscous

Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.

Tomato and pecorino clafoutis

Tomato and pecorino clafoutis

For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Advertisement