Prosciutto Bruschetta Recipes

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BRUSCHETTA WITH PROSCIUTTO



Bruschetta with Prosciutto image

A crowd-pleaser any time of year, this savory-tasting recipe is perfect for get-togethers. -Debbie Manno, Fort Mill, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield about 6-1/2 dozen.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PROSCIUTTO PARMESAN AND PINE NUT BRUSCHETTA



Prosciutto Parmesan and Pine Nut Bruschetta image

This fabulous appetizer was wonderful at our wine tasting group. Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.

Provided by MISS AMY

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 12

Number Of Ingredients 6

1 cup butter, softened
1 cup diced prosciutto
1 cup grated Parmesan cheese
ground black pepper to taste
2 French baguettes, cut into 1/2 inch slices
1 cup toasted pine nuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream the butter. Blend in prosciutto, Parmesan cheese and ground black pepper.
  • Place baguettes on a medium baking sheet. Heat in the preheated oven until lightly toasted, about 10 minutes.
  • Spread baguette slices with the butter mixture. Arrange on a large serving platter. Sprinkle with pine nuts.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 44.7 g, Cholesterol 58 mg, Fat 28.5 g, Fiber 2.3 g, Protein 17.2 g, SaturatedFat 13.8 g, Sodium 949.1 mg, Sugar 2.4 g

TOMATO AND CRISPY PROSCIUTTO BRUSCHETTA



Tomato and Crispy Prosciutto Bruschetta image

Make and share this Tomato and Crispy Prosciutto Bruschetta recipe from Food.com.

Provided by Cccc GG

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 medium tomatoes, chopped
2 tablespoons fresh basil, chopped
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices prosciutto
1 Italian bread, sliced
1 tablespoon olive oil
1 garlic clove, peeled

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
  • Mix and let sit for about 20 minutes so the flavors can meld.
  • Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
  • Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
  • Remove the foil from the sheet pan and allow them cool on the foil.
  • Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
  • Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
  • Remove the ciabatta slices from the oven and allow to cool.
  • When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
  • Top with the chopped tomato and basil mixture.
  • Take the slices of prosciutto and crumble over tomatoes.

Nutrition Facts : Calories 258, Fat 6.3, SaturatedFat 1.1, Sodium 590.1, Carbohydrate 42.8, Fiber 3.6, Sugar 4.1, Protein 7.8

PROSCIUTTO, MELON, AND BALSAMIC VINEGAR BRUSCHETTA



Prosciutto, Melon, and Balsamic Vinegar Bruschetta image

Sweet and salty come together in this classic Italian pairing of melon and prosciutto, which makes a crowd-pleasing first course at your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 4

Toasts
Thin slices of prosciutto
Melon, such as cantaloupe
Aged balsamic vinegar

Steps:

  • Top toasts (do not rub with garlic or drizzle with oil) with thin slices of prosciutto and melon, such as cantaloupe. (Use a vegetable peeler or a mandoline for the fruit.) Drizzle with aged balsamic vinegar.

PROSCIUTTO & FIG BRUSCHETTA



Prosciutto & Fig Bruschetta image

Make and share this Prosciutto & Fig Bruschetta recipe from Food.com.

Provided by MarraMamba

Categories     < 15 Mins

Time 12m

Yield 6 serving(s)

Number Of Ingredients 9

6 slices baguette, 1/2-inch thick
extra virgin olive oil, for brushing
coarse sea salt or kosher salt & freshly ground black pepper
3 ounces thinly sliced prosciutto
1/2 pint fresh fig, cut into 8 small wedges
coarse sea salt or kosher salt & freshly ground black pepper
2 tablespoons balsamic vinegar
extra virgin olive oil, for drizzling
fresh thyme sprig, for garnish (optional)

Steps:

  • Preheat the broiler. Brush the bread slices on both sides with olive oil and season them with salt and pepper.
  • Lay the bread slices on a baking sheet and place it as close to the heat source as possible. Broil the bread until golden brown on one side, about 1 to 2 minutes. Turn the slices over and broil for another 30 seconds to 1 minute, until browned.
  • Lay the prosciutto on the bread slices, cutting it if necessary to fit. Toss the figs with balsamic vinegar and place on top of prosciutto. Drizzle with olive oil, salt, pepper and garnish with thyme if desired and serve at once (so the toast doesn't turn soggy).

Nutrition Facts : Calories 175.4, Fat 1.9, SaturatedFat 0.4, Sodium 389.8, Carbohydrate 33.2, Fiber 1.9, Sugar 0.1, Protein 5.6

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