I took a few weeks off from sharing tomato recipes on my blog ~ I didn’t want to overwhelm or annoy anyone with my love for all things tomato. But now I am back with a fabulous tomato recipe.
This is one of my favorite recipes because the tomatoes in their unaltered, uncooked state really get to shine through. The combination of tomatoes, fresh basil, and fresh mozzarella is classic and downright divine! I like to shake up the traditional bruschetta recipe by melting the mozzarella and adding a some texture and salty flavor with the crispy procuitto.
This recipe makes a great appetizer or light lunch or dinner. Just make sure you make enough. They are so scrumptious that they don’t stay on the serving plate long!
- 1 loaf crusty Italian bread, sliced
- 6 oz. fresh mozzarella, sliced
- 4 oz. thinly sliced proscuitto
- 1 pint yellow cherry or grape tomatoes (the red ones work just as well), sliced in half
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- salt and pepper to taste
- ¼ cup fresh basil, thinly sliced
- red pepper flakes
- Preheat oven to 350°F.
- In the bottom of a medium sized bowl, whisk together oil and vinegar.
- Add sliced tomatoes and basil to bowl. Add a generous pinch of salt, a pinch of pepper. Mix together well and set aside.
- Arrange bread slices on baking sheet and top each with a slice of cheese. On a separate baking sheet lay out slices of proscuitto to crisp.
- Place both baking sheets in oven and bake 6-8 minutes or until golden brown.
- Remove from oven. Place one slice of proscuitto on each piece of bread.
- Top with tomato mixture and sprinkle with red pepper flakes if desired.