Grilled Tomato Bread with Prosciutto

Name: Grilled Tomato Bread with Prosciutto
Ingredients: 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

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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.

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Recipe Summary

Servings:

Ingredients

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

Directions

Step 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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Grilled Tomato Bread with Prosciutto

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Grilled Tomato Bread with Prosciutto

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Grilled Tomato Bread with Prosciutto