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!
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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 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.
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:
- 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).
- 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).
- Add a slice of prosciutto, top with sundried tomato, rocket, balsamico and olive oil and serve!
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!
FAQs
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 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.
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
Prosciutto Bruschetta
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
- 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.
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