Sometimes you just have to keep things simple when it comes to food. Does it get much simpler than bruschetta, I ask?
I love whipping up a tray of bruschetta when I’m feeling a bit lazy on the weekends. It’s nice that bruschetta takes little effort but packs a lot of satisfaction in the flavor department. Another thing I enjoy about bruschetta is that you can customize it. You can serve it cold, you can bake it, you can add cheese and other toppings…do what you like! One of my favorite combinations is a baked bruschetta with slices of prosciutto on top.
Baked Bruschetta with Mozzarella and Prosciutto
***makes about 30 servings***
1 thin crusty baguette, sliced in 1/2 inch thick rounds
2 vine ripe tomatoes, diced
2 tbsp chopped fresh basil
1 tsp extra virgin olive oil
1/2 cup fresh mozzarella, cubed (60 small pieces)
10 slices prosciutto di parma (thin) – cut into thirds
1. Preheat oven to 375 degrees F. Using a serrated knife, slice the baguette into rounds approximately 1/2 inch thick (about 30 slices)
2. Dice tomatoes and place in a bowl. Add chopped basil and olive oil. Stir to combine, then allow to sit for at least 10 minutes to allow flavors to combine. Meanwhile, chop the fresh mozzarella into cubes and the prosciutto into pieces.
3. Arrange the baguette rounds on a nonstick baking sheet. Scoop a generous portion of the tomato mixture on each round. Add 2 small cubes of mozzarella, and arrange a slice of prosciutto on top.
4. Bake bruschetta for about 10 minutes, until cheese is melted and the prosciutto is crispy. Enjoy!
So easy, so tasty. I typically make half of this recipe at a time so that the rounds don’t get cold as Justin and I dig in! But, if I were making it for a group, I’d go for the full recipe all at once.
Are you a fan of bruschetta? What is your favorite way to prepare/eat it?