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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


  1. 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.

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