Prosciutto Bruschetta is an elegant yet simple appetizer that pairs crisp toasted bread with creamy cheese, salty prosciutto, and a touch of sweetness from tomatoes or honey. It’s perfect for parties, festive gatherings, or as a quick bite with a glass of wine. Each slice bursts with rich flavors and textures—from the crunch of the bread to the silky prosciutto and creamy spread beneath.
Ingredients
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1 baguette, sliced into ½-inch thick rounds
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3 tablespoons olive oil
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1 garlic clove, halved
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4 ounces prosciutto, thinly sliced
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½ cup ricotta cheese or goat cheese
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1 cup cherry tomatoes, halved (optional)
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1 tablespoon balsamic glaze or honey
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Fresh basil leaves for garnish
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Salt and black pepper to taste
Cooking Time
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Prep time: 10 minutes
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Cook time: 10 minutes
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Total time: 20 minutes
Serving
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Makes about 12 pieces
Instructions
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Toast the bread:
Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush lightly with olive oil.
Toast for 7–8 minutes until golden and crisp. -
Rub with garlic:
Remove from the oven and gently rub the top of each slice with the cut side of a garlic clove for subtle flavor. -
Prepare the topping:
Spread a small spoonful of ricotta or goat cheese over each slice. -
Add prosciutto and extras:
Top each piece with a slice of prosciutto. Add cherry tomato halves if using, and season with a pinch of salt and pepper. -
Drizzle and garnish:
Drizzle lightly with balsamic glaze or honey, then garnish with fresh basil leaves. -
Serve:
Arrange on a platter and serve immediately while the bread is still slightly warm.
Tips
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For added flavor, spread a thin layer of fig jam under the cheese.
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Try mascarpone or burrata instead of ricotta for extra creaminess.
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You can grill the bread instead of baking for a smoky flavor.
Nutrition (per piece)
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Calories: 130
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Fat: 7g
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Carbohydrates: 10g
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Protein: 5g
Prosciutto Bruschetta is a quick, flavorful appetizer that feels sophisticated but takes just minutes to make. The balance of salty, creamy, and sweet makes it a guaranteed crowd-pleaser at any gathering.
