Window Washing in Port Orange, Daytona Beach, New Smyrna Beach and beyond!
New cooking class for those with disabilites

Get Forked Friday: Tomato & Olive Bruschettia w/ Proscuttio & Parmesan

Tomato & Olive Bruschettia w/ Proscuttio & Parmesan

What you need:

2 pints cherry tomatoes (I like the fun rainbow colored ones, they taste better too!)
3 garlic cloves minced
1/4 cup finely chopped basil
10 Kalamata olives, pitted and finely chopped
6 tablespoons extra-virgin olive oil
1/2 lemon juiced
Salt and freshly ground pepper to taste
One Loaf of good crostini bread cut into 1/2-inch-thick slices and toasted
9-10 thin slices of prosciutto
Grated Parmesan cheese

What to do: In a medium bowl, toss the tomatoes with the garlic, basil, Lemon juice, olives, olive oil and salt and pepper. Let stand until juicy, about 15 minutes. Mound the tomato mixture on the toasts, top with the slices of prosciutto and some parmesan and serve.

Tip: as your bread comes out of the oven, rub raw garlic on them while they are warm!


Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Read site compensation and affiliate link disclosure.


Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.