Grilled Tomato Bread with Prosciutto
Pan con Tomate y Jamon a la Parrilla (as it's known in Spanish) may be served as an appetizer or a light summer meal.
- Servings: 8
Source: Martha Stewart Living, July/August 1991
- 1 loaf peasant bread, cut into 1/2-inch slices
- 2 cloves garlic, peeled
- 2 tomatoes, cut in half and seeded
- Kosher salt to taste
- 1/4 cup extra-virgin olive oil
- 1/2 pound prosciutto, sliced very thin
Toast the bread over a moderate fire or in a hot oven. Rub with garlic, then with a tomato half; the bread should be a pale pink. Salt lightly to taste, and drizzle with olive oil. Top with prosciutto.