Time: 1 hour 10 min.
Complexity: easily
Servings: 4

A light salad of sweet, ripe tomatoes with garlic, basil, olives, and Parmesan cheese, served with crispy prosciutto slices on garlic toast, makes a perfect Italian-style appetizer. It's literally bursting with summer flavors and a perfect wine pairing.

Ingredients:

• 12 slices prosciutto
• 1/4 cup extra-virgin olive oil
• 6–8 1/2-inch-thick slices Italian sesame bread
• 2 small cloves of garlic
• 2 large heirloom tomatoes, diced (about 2 cups)
• 0.5 cup fresh basil leaves, coarsely chopped
• 1/4 cup pitted Kalamata olives, chopped
• 1/4 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cherry tomatoes, dry-cured ham, toasts, garlic, Kalamata olives, basil

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Preparation:

Step 1
• Preheat oven to 200°C (400°F). Place the prosciutto on a parchment-lined baking sheet. Bake until crispy, 10–12 minutes. Let cool completely, then break the prosciutto into pieces.
Step 2
• In a large skillet, heat 60 grams (1/8 cup) olive oil over medium heat. Add half the bread and cook until the crust begins to brown, about 3 minutes, then flip the bread and cook the other side for another 3 minutes. Season with salt and pepper. Remove the bread from the skillet and rub both sides with a garlic clove to infuse the bread with flavor. Wipe out the skillet and cook the remaining bread in the same manner.
Step 3
• Place the chopped tomatoes in a medium bowl. Finely grate the remaining garlic clove over the tomatoes. Add the basil, olives, and half the Parmesan cheese. Season with salt and pepper to taste. Arrange the bread on a serving platter. Spoon the tomato mixture over the top, then top with crispy prosciutto pieces. Sprinkle with the remaining Parmesan cheese.

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