Bruschetta with Prosciutto Recipe

4.5 5 4
Bruschetta with Prosciutto Recipe
Bruschetta with Prosciutto Recipe photo by Taste of Home
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Bruschetta with Prosciutto Recipe

Read Reviews
4.5 5 4
Publisher Photo
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers.—Debbie Manno, Fort Mill, South Carolina
Recommended: 52 Date Night Dinners
MAKES:
80 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
80 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 plum tomatoes, seeded and chopped
  • 1 cup chopped sweet onion
  • 1/4 cup grated Romano cheese
  • 1/4 cup minced fresh basil
  • 2 ounces thinly sliced prosciutto, finely chopped
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce, optional
  • 1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices

Directions

In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture. Yield: about 6-1/2 dozen.
Originally published as Bruschetta with Prosciutto in Country Woman

Nutritional Facts

1 appetizer: 23 calories, 1g fat (0 saturated fat), 1mg cholesterol, 44mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 8 plum tomatoes, seeded and chopped
  • 1 cup chopped sweet onion
  • 1/4 cup grated Romano cheese
  • 1/4 cup minced fresh basil
  • 2 ounces thinly sliced prosciutto, finely chopped
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 teaspoon minced fresh rosemary
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce, optional
  • 1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
  1. In a large bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegar, rosemary, pepper and pepper sauce if desired. Pour over tomato mixture; toss to coat.
  2. Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture. Yield: about 6-1/2 dozen.
Originally published as Bruschetta with Prosciutto in Country Woman

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Reviews forBruschetta with Prosciutto

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ale1319 User ID: 6744212 121784
Reviewed Sep. 9, 2012

"excellent to share with friends!"

MY REVIEW
gdmil User ID: 4092363 197295
Reviewed Sep. 4, 2012

"This was so good my wife and I almost forgot that I had grilled anything else."

MY REVIEW
rseal User ID: 1554951 121779
Reviewed Sep. 2, 2012

"I made this last night only substituted diced pancetta for the prosciutto. It was incredible! The whole family loved it. And there is no possible way that this would make 80 servings, 6 1/2 dozen as the recipe claims. But it was great!"

MY REVIEW
fredaevans User ID: 6360805 136873
Reviewed Sep. 1, 2012

"ONLY FIVE in the picture??? Heck, that would take 3 seconds to clean out. Kidding aside, these on slices of toasted french bagg-ie-ets are a killer."

MY REVIEW
nandarcook User ID: 1646322 197293
Reviewed Sep. 1, 2012

"80 servings? How is this possible with only

1 baguette?"

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