Crispy Prosciutto Bruschetta

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This crispy prosciutto bruschetta is crunchy, creamy, salty and sweet. Layered with pesto, goat cheese, juicy tomatoes, prosciutto and a drizzle of honey.

Prep Time30

Cook Time20

Total Time50

Course: Appetizer, Side Dish

Cuisine: Italian

Servings: bruschetti

Calories: 200kcal

Author: Rosemary Molloy

Ingredients

6 slices day old Italian crusty bread (larger sliced bread)
6 slices thinly sliced prosciutto di Parma
¼-½ cup basil pesto (more or less)
4-5 tablespoons soft goat cheese
2-3 tablespoons honey
8-10 grape tomatoes (yellow and red) more if needed
¼ cup watercress

US Customary - Metric

Instructions

Pre-heat the oven to 400F/200C.
Grill the bread on a pan grill or bbq.
Place the prosciutto slices on a parchment paper lined baking sheet with a little space between each slice. Bake for approximately 15 minutes or until baked and crispy. Remove from the oven and place the slices on a wire rack to cool. They will continue to crisp up as they cool. Once cool break into pieces.
Spread pesto on each slice of grilled bread, top with tomato slices, and drop a few dollops of goat cheese on each, top with pieces of prosciutto and drizzle with honey and sprinkle with a few water cress stems. Enjoy!

Notes

Recipe Tip: Cut bread on a diagonal to create more surface area for toppings.

Watercress and prosciutto are not always easy to find in smaller towns/locations. I think that thinly sliced bacon would also work well on this as a replacement, and also maybe chopped basil if watercress isn’t available, although that would add more flavour.

This prosciutto bruschetta is best served right after assembling, while the bread is still crisp and the prosciutto crunchy. If needed, you can store leftovers in the fridge for a day, but the texture will soften. For the best results, keep the toppings separate and assemble just before serving.

Nutrition