Tomato And Crispy Prosciutto Bruschetta Recipes

TOMATO & PROSCIUTTO BRUSCHETTA

Steps:

• Toast bread slices. Don't hesitate to make them crispy as they will soften with the tomatoes and olive oil.
• Arrange slices on two plates or a serving platter. Rub them generously with the peeled garlic clove (about 1/2 clove per slice).
• Top bread with tomatoes, then drizzle with olive oil. Season with salt and pepper.
• Top your bruschetta with prosciutto and serve immediately.

TOMATO PROSCIUTTO BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F.
• Lay the prosciutto on a parchment-lined sheet tray. Bake until darkened and crispy, 10 to 12 minutes. Allow to cool fully, and then break up the prosciutto into pieces. Set aside.
• Heat 2 ounces (1/8 cup) olive oil in a large saute pan over medium heat. Add half of the bread and let cook until the underside begins to brown, about 3 minutes, then flip the bread and finish the other side, about 3 minutes more. Sprinkle with salt and pepper. Remove from the pan and rub both sides with a garlic clove to perfume the toast. Wipe out the pan and repeat again with the remaining oil and bread.
• Place the chopped tomatoes in a medium bowl. Grate the remaining clove garlic on a fine grater into the tomatoes. Add the basil, olives and half the Parmesan. Season with salt and pepper. Arrange the bread on a serving platter. Top the toasted garlic bread with the tomato mixture, then top with the crispy prosciutto pieces. Sprinkle with the remaining Parmesan.

TOMATO AND CRISPY PROSCIUTTO BRUSCHETTA

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.

BRUSCHETTA WITH PROSCIUTTO

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.

MARGHERITA® PROSCIUTTO WITH CRISPY TOMATOES ON CIABATTA

Steps:

• To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.
• In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
• Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.
• Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
• Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
• Add baby arugula then polenta-parmesan crusted tomatoes.
• Top with sliced Margherita® Prosciutto, close with top half of bread and serve.

SLOW-ROAST TOMATO, RICOTTA & PROSCIUTTO BRUSCHETTA

Steps:

• Heat the oven to 140C/120C fan/gas 1. Put the tomatoes, cut-side up, on a large baking sheet lined with baking parchment. Sprinkle over 1 tsp sea salt, drizzle with 1 tbsp oil, and scatter over the thyme. Roast for 1½-2 hrs, or until the tomatoes are wrinkled and a touch charred but still juicy. Leave to cool.
• Combine the ricotta, parmesan and lemon zest. Season. Heat a griddle pan over a high heat. Brush the bread with the remaining oil and griddle for 2-3 mins on each side, or until lightly toasted. Top with the ricotta mixture, tomatoes, prosciutto and a drizzle of olive oil.

TOMATO, BLUE CHEESE AND PROSCIUTTO BRUSCHETTA

Steps:

• In 1-quart saucepan, mix sweet and sour sauce ingredients. Simmer over medium heat about 10 minutes, stirring occasionally, until sauce coats back of spoon.
• Heat oven to 400°F. Cut bread into 1-inch slices; place on ungreased cookie sheet. Brush both sides of each bread slice with olive oil; sprinkle 1 side of each with pepper. Toast in oven 5 to 7 minutes or until light brown.
• Spoon 1 teaspoon drained tomatoes onto each toasted bread slice; top with crumbled blue cheese and prosciutto strips. Drizzle with sweet and sour sauce.

CRISPY RICE SUSHI BITES (COPYCAT NOBU RECIPE)

Steps:

• Tightly pack the sushi rice into a square 8x8-inch cake pan lined with plastic wrap. Chill for 2 to 3 hours in the refrigerator or 30 minutes in the freezer.
• Heat 1/2 cup oil in a large skillet over medium heat. Cut the rice into thick, rectangular shapes, about 2 to 3 inches in length and 1 inch in width. Carefully move the pieces to the hot oil and fry until they reach a deep golden brown color, 2 to 3 minutes on each side. Drain on paper towels.
• Combine diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice in a medium bowl until thoroughly mixed.
• To assemble, place fried sushi rice on a serving platter. Top with 1 to 2 tablespoons of the spicy tuna mixture. Layer a few slices of avocado on top of each piece. Garnish with a thin drizzle of Sriracha, a jalapeño slice, and a sprinkle of sesame seeds.