Sometimes, all you need for dinner is bread.
Tomato Bruschetta With Prosciutto
16 thin slices of prosciutto
4 cloves garlic, minced, divided
10 fresh sweet basil leaves, chopped
¼ cup extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
4 large tomatoes, cored and coarsely chopped
1 large baguette
Preheat oven to 450 degrees. On parchment paper-lined baking sheet, lay prosciutto ¼ inch apart and bake until crispy, about 10 minutes. Transfer crispy prosciutto to paper towel-lined baking sheet. Set aside. Reduce oven temperature to 325 degrees. In a large mixing bowl, mix 1 clove minced garlic, basil, half the olive oil, and balsamic vinegar. Add tomatoes and gently toss to combine. Marinate at room temperature for at least 30 minutes.
Warm remaining olive oil in small skillet on medium-low heat. Add leftover minced garlic to warmed olive oil and cook for 4 to 5 minutes. Don’t burn the garlic, it’ll turn bitter. Remove from heat and set aside. Slice baguette on the bias and place slices on baking sheet. Drizzle each slice with olive oil-garlic mixture. Place tray in oven and toast for 20 minutes, until lightly browned and crispy. Remove from oven, cool on baking sheet for 10 minutes. Flip baguette slices and transfer to serving platter. Top with tomato mixture and prosciutto. Serve immediately while warm.
You can add all kinds of fun stuff to this, figs or fig jam, olives, goat cheese or ricotta, arugula, etc. Go crazy!