• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Markie's Kitchen
  • Recipes
  • Latest
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Latest
  • About
  • Contact
  • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Latest
    • About
    • Contact
    • Subscribe
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Appetisers

    Prosciutto Bruschetta - Easy & Delicious Appetizer

    Published: Dec 25, 2022 · Modified: Jan 20, 2023 · by Markie · Leave a Comment

    This prosciutto bruschetta is a simple and flavourful appetizer, perfect for gatherings, parties, and the holiday season. Try it today and bring your New Year Eve's party or Valentine's Day dinner to the next level!

    A top down photo of three canapes with prosciutto, dried tomatoes and herbs.
    Jump to:
    • Key Ingredients
    • Substitutions & Variations
    • How To Make It
    • Top Tips
    • Storage
    • FAQs
    • 📖 The Recipe

    Key Ingredients

    This easy Italian-style starter contains only four basic ingredients, which are available in almost every supermarket:

    • Prosciutto - is (traditionally) a type of Italian ham. This salty, dry-cured meat is famous for its mellow salty flavour. You can buy it whole or sliced in almost every supermarket that sells pork products. For this recipe, the latter option is perfectly fine. Prosciutto di Parma (Parma ham) holds a PDO status from the EU for their traditional production method at very high quality without using additives or chemicals, in a specific geographic region. But there are other versions of prosciutto too, feel free to use any available to you. Various countries came up with a similar recipe for ham - please see the substitute section below for what can be used instead of Prosciutto Crudo (parma ham).
    • Sourdough bread - bread is the king of the table, and in this case, it plays a vital role. Choose a good quality (artisan) sourdough bread, ciabatta, or baguette. No need for it to be fresh, as you will toast it. In fact, stale bread is just great for this recipe!
    • Olive oil makes every bread even more delicious. It is a source of monounsaturated fatty acids which are beneficial for the health of our hearts. In this recipe, we will use it instead of butter. You can also drizzle some on top of these open sandwiches.
    • Garlic will lift up the taste of this Italian-style starter to a whole new level. Garlic is a humble ingredient with important antibiotic and anti-inflammatory properties but is often overlooked for its distinctive smell. Don't be afraid to use it. You can always neutralize the smell by adding a few drops of lemon juice.
    • Sundried tomatoes are a flavourful addition that goes amazingly well with good-quality dried ham. Cut them in halves - less is more on these canapes. Sun-dried tomatoes from a jar are better for this recipe, as they help with the speedy prep of this scrumptious snack. See the recipe substitution section and notes for instructions on how to use dry-packed ones. Try this versatile ingredient in this sundried tomato tapenade, chorizo and prawn pasta, or sundried tomato pasta salad.

    Garnish (Optional)

    • Rocket leaves can be added for an extra crunch, peppery taste, and a bit of color.
    • Balsamic vinegar - this classic Italian ingredient adds a typical bold taste, so use it sparingly. A few drops or a slight drizzle will do.

    If you are looking for more appetizer recipes, try this easy tuna spread, pesto rolls, homemade garlic bread, or mayo egg sandwich spread.

    A photo of ingredients on a kitchen top: baguette, wild rocket, prosciutto, garlic, sundried tomatoes, oil and vinegar.

    Substitutions & Variations

    You can swap components in this succulent starter according to what you have at home and in your pantry - use the main ingredients above as your template. Below is a list of other elements that will result in a super tasty appetizer:

    • Dry cured ham and meats from other territories - Culatello, Capicola (capocollo), Iberico ham, or Serrano ham.
    • Crostini is a great swap for toasted bread. Your canapes will be smaller and more delicate - but just as delicious!
    • Unsalted butter instead of olive oil.
    • Dry-packed sundried tomatoes - soak them in hot water for at least 30 minutes before draining and adding them to the recipe.
    • Add jarred roasted peppers if you don't have sun dried tomatoes.
    • Top it with bits of fresh mozzarella, burrata or parmesan.
    • Sprinkle with other Mediterranean fresh herbs like basil, parsley or chives.

    How To Make It

    This delicious starter is ready in 3 easy steps:

    1. Prepare the bread for bruschetta: Slice the bread, drizzle it with olive oil and toast it (a toaster, grill or grill pan will all do).
    2. Brush the bread with a clove of garlic – the moment it will hit the crunchy bread, it will start to break up and release aromatics (no need to cut it before).
    3. Add a slice of prosciutto, top with sundried tomato, rocket, balsamico and olive oil and serve!
    A collage of two photos: Top one with bread drizzled with oil, bottom one with toasted bread in a pan.
    A photo of hands rubbing clove of garlic into a toasted slice of bread.
    Add as little or as much garlic as you prefer by gently rubbing it in the toasted bread.

    Top Tips

    • If using crostini, crackers or other ready-toasted bread, skip step 1.
    • Twist and fold the prosciutto to make it look fluffier.
    • Drain the sundried tomatoes before adding them to the bruschetta. You can use the oil from the jar instead of olive oil for toasting (grilling).
    • Making a mini-bruschetta (bite-size version)? Cut the bread into small dices before toasting it – use a cookie cutter to give the bread a certain shape. A slice of prosciutto will be enough for 3-4 small bites. Cut all of the remaining ingredients into smaller sizes too.
    • Preparing this starter in advance? You can toast the bread even 3-5 days in advance. Once cooled down, keep it in an airtight food container (it will stay firm). Add garlic and the rest of the toppings just before serving.

    Storage

    This bruschetta tastes the best fresh, right after serving.

    However, you can prepare it in advance and keep in the fridge for up to 12 hours – covered under a kitchen foil, or in an airtight food container. But be prepared that the bread will soak up some moisture from the other ‘wet’ ingredients. Therefore, the longer you leave it, the less crunchy it will be.

    Making it ahead? See Top tips section above!

    A close up photo of a plate with prosciutto canapes.

    FAQs

    What is bruschetta and how to pronounce it?

    Bruschetta [broo-sket-ta] is a slice of toasted bread, usually topped with olive oil, garlic, and tomatoes. This starter (entree) dish comes from Tuscany and is popular across Italy.

    Prosciutto vs Parma ham

    Prosciutto is a type of Italian dry-cured ham typical for its sweet and buttery flavour. You can buy it whole or sliced. Proscuitto di Parma and Parma ham are the same thing - pork products made using the same method in a specific geographical region in Italy are registered under this protected brand name.

    Will bruschetta keep overnight?

    This prosciutto bruschetta will keep overnight when stored covered in the fridge. It is better to keep the toasted bread and toppings separately and finish the dish off just before serving, to prevent the bread from going soft and soggy.

    📖 The Recipe

    A top down photo of three canapes with prosciutto, dried tomatoes and herbs.

    Prosciutto Bruschetta

    Markie
    Simple but flavourful appetizer, perfect for gatherings, parties, Christmas, and the holiday season.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Appetizer
    Cuisine European, Italian
    Servings 4
    Calories 348 kcal

    Ingredients
     
     

    • 8 slices rustic bread baguette, ciabatta or similar
    • 1 tablespoon extra virgin olive oil plus some for serving
    • 1 clove garlic
    • 8 prosciutto slices
    • 40 g jarred sundried tomatoes drained

    Optional

    • 1 handful fresh rocket leaves
    • ½ teaspoon balsamic vinegar

    Instructions
     

    • Slice the bread, drizzle it lightly with olive oil and toast it until golden brown and crunchy (in a toaster, grill or on a grill pan).
    • Rub the crunchy bread with a whole clove of garlic. Add as much garlic as you like.
    • Add a slice of prosciutto, top with sundried tomato and rocket. Drizzle with balsamic vinegar and olive oil and enjoy!

    Notes

    Possible swaps:
    • Dry cured ham and meats from other territories - Culatello, Capicola (capocollo), Iberico ham, or Serrano ham.
    • Crostini or crackers instead of sliced bread.
    • Unsalted butter for olive oil.
    • Dry-packed sundried tomatoes - soak them in hot water for at least 30 minutes before draining and adding them to the recipe.
    • Jarred roasted peppers for sundried tomatoes.
    • Fresh herbs like basil, parsley, or chives.
     
    Optional: Top it with bits of fresh mozzarella, burrata or parmesan.

    Nutritional Information (Estimates Only)

    Calories: 348kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 265mg | Potassium: 467mg | Fiber: 3g | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 2mg
    Keyword bruschetta, prosciutto
    Tried this recipe?Let me know how it was! Give a star rating if you enjoyed it, this helps other readers who are looking for recipes like this!

    Share this:

    • Pinterest
    • Facebook
    • Twitter
    • Email
    • Print
    • WhatsApp
    • Reddit

    You may also like

    • a close-up picture of lentil beetroot and feta salad served with Greek style pita bread
      Lentil, Beetroot And Feta Salad
    • A photo of slices of homemade garlic bread.
      Homemade Garlic Bread with Sliced Bread
    • A photo of a portions of quiche and a salad on a plate.
      Smoked Salmon and Broccoli Quiche
    • A close up photo of sundried tomato spread in a glass bowl, served with parsley
      Delicious 5-minute Sundried Tomato Tapenade

    About Markie

    Hi there! I'm a passionate home cook, food blogger and photographer. I enjoy making great food without having to run to the shop every day. I'm here to help you cook easy and delicious meals from classic pantry ingredients. More about me

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    a profile picture of Markie

    Hi! My name is Markie and I'm here to help you cook easy and delicious meals from typical pantry & store cupboard ingredients!

    Do you enjoy making great food without having to run to the shop every day?

    Then you're in the right place!

    More about me →

    Popular Recipes

    • A photo of a bowl of semolina porridge with cocoa powder and melted butter.
      Czech Semolina Porridge (Krupicová Kaše)
    • A close up photo of oat berry muffins in paper cups.
      Easy Oaty Muffins With Fruit
    • A photo of a batch of dark brown chocolate hot cross buns served with orange glaze and butter.
      Easy Chocolate Hot Cross Buns
    • A photo of a cheesecake with Easter chocolate eggs on a cake stand.
      Easter Egg Cheesecake
    • A close up photo of a red velvet muffin with frosting on top.
      Red Velvet Muffins
    • A photo of four panna cottas served in glass, with chocolate and coffee beans, on a table with red and yellow tulips.
      Espresso Panna Cotta
    • A photo of someone pouring a syrup over a stack of pancakes with raspberries on the side.
      Fluffy Pancakes Without Eggs (With Self-rising Flour)
    • A photo of a glass with coffee and cream, and mince pies on a side.
      Homemade Irish Cappuccino (Irish Latte)

    Follow me

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    About

    • Privacy Policy
    • Web Stories
    • Disclaimer

    Newsletter

    • Sign Up for emails and updates and never miss a recipe again!

    Contact

    • Contact
    • Work with Me

    Copyright © 2023 Markie's Kitchen

    About cookies on this website
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT