Prosciutto Bruschetta Recipe
24 months San daniele. smock scarmorza. sourdough & tomato jam
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Ingredients
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Main Ingredients
Garnish (optional)
Method
Preparation
- 1
Prepare the Sourdough
Preheat your oven to 200°C (392°F). Slice the sourdough bread into 1-inch thick slices.
- 2
Toast the Bread
Place the sliced sourdough on a baking tray and drizzle with olive oil. Bake in the preheated oven for 10-12 minutes until golden and crispy.
- 3
Slice the Scamorza
While the bread is toasting, slice the scamorza cheese into thin pieces.
Assembly
- 4
Layer Ingredients
Once the sourdough is toasted, remove it from the oven. Spread a generous layer of tomato jam on each slice.
- 5
Add Cheese and Prosciutto
Place a slice of scamorza cheese on top of the tomato jam followed by a slice of San Daniele prosciutto.
- 6
Garnish (optional)
Top each bruschetta with fresh basil leaves and a drizzle of balsamic reduction if desired.
Serving
- 7
Serve Immediately
Arrange the bruschetta on a serving platter and serve immediately while the bread is still warm.
