Best Tomato Bread With Prosciutto Recipes

Tomato Prosciutto Bruschetta image

Provided by Geoffrey Zakarian

Time 1h10m

Yield 4 servings

Number Of Ingredients 9

12 slices prosciutto
1/4 cup extra-virgin olive oil, or more as needed
Six to eight 1/2-inch-thick slices Italian sesame loaf
Kosher salt and freshly ground black pepper
2 small cloves garlic
2 large heirloom tomatoes, diced (about 2 cups)
1/2 cup fresh basil leaves, roughly chopped
1/4 cup Kalamata olives, pitted and chopped
1/4 cup grated Parmigiano-Reggiano

Steps:

Preheat the oven to 400 degrees F.
Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.

Grilled Tomato Bread with Prosciutto image

Provided by Bobby Flay

Categories side-dish

Time 26m

Yield 4 servings

Number Of Ingredients 8

1 pint cherry tomatoes
Olive oil
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
12 slices French bread, sliced 1/2-inch thick slices
1/2 cup ricotta cheese
12 paper thin slices prosciutto
2 lemons, cut in 1/2

Steps:

Heat grill to high. Toss tomatoes in oil and season with salt and pepper. Place on the grill in a grilling basket and grill until charred and softened, turning a few times, about 10 minutes. Remove to a bowl. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil.
Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side.
Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.

Tomato Bread image

Provided by Food Network

Categories appetizer

Time 25m

Yield : 8 to 10 servings

Number Of Ingredients 5

1 loaf Italian bread, sliced 1/2-inch thick
Olive oil
12 Roma tomatoes, sliced 1/16-inch thick
Grated mozzarella
1 teaspoon finely chopped fresh basil

Steps:

Brush each slice of bread with oil and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil; broil until it begins to turn brown.