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Bruschetta with Prosciutto

 Bruschetta with Prosciutto
A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers.—Debbie Manno, Fort Mill, South Carolina
80 ServingsPrep/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.

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Bruschetta with Prosciutto (continued)

Nutritional Facts: 1 appetizer equals 23 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 44 mg sodium, 3 g carbohydrate, trace fiber, 1 g protein.