January 20 2019News

Roasted Vine Tomatoes and Prosciutto Bruschetta

The vine roasted tomatoes, prosciutto and goat’s cheese are a timeless ingredients that have stood the test of time at many a dinner party or summer lunch time gathering. They have become household staples, an integral part to most big breakfasts, antipasto entrees, grazing platters and cheese boards. So it’s no surprise that this vine roasted tomato, prosciutto and goat’s cheese bruschetta is a winning combination.

The recipe is fairly simple and completely open to alterations depending on your preference of bread, cheese or even meat. Swap out goats cheese for a feta or sharp parmesan or cheddar. Swap the vine tomatoes for a fresh cherry tomato, and swap the prosciutto for a pan fried pancetta or even chorizo. Bread wise, the choice is yours- a crunchy sourdough works best chargrilling, however you can also toast a rye bread or use a focaccia also. You can even add a poached egg and you have the perfect breakfast bruschetta.

 

Ingredients

Feeds 2

4 thick slices of sourdough bread

6 slices of prosciutto

50g of goat’s cheese

10 small vine tomatoes

Olive Oil

Salt & Pepper

 

Method

First preheat your oven to 200 degrees celsius and line an oven proof tray with baking paper. Place the tomatoes on the tray drizzled generously with olive oil and a sprinkle of salt and roast in the oven for approximately 15 minutes until the juices begin to bubble and the tomatoes have softened. Be careful not to over cook as the tomatoes  as they will turn extremely mushy and fall off the vine. Remove from the oven and allow to cool slightly.

While the tomatoes are roasting, prepare the other ingredients. Using a hot griddle pan or a barbecue, brush the sourdough bread on each side with olive oil and press into the pan to chargrill. Flip each piece over to get an even colour on each side.

Next step has two options. You can either twirl the prosciutto placing 2-3 fresh pieces on each slice of toast or option 2 is to pan grill slightly. If you prefer option two, then using the same griddle pan, brush the grills with olive oil and place the prosciutto flat for a minute on each side. The prosciutto with brown and crisp up slightly releasing a deeper flavour. Remove from the heat and place 2-3 pieces per slice onto the bread.

To finish evenly sprinkle goats cheese, and a generous drizzle of olive oil and pepper to taste on each slice. Remove the tomatoes from the tray and either place on the side of the dish or layer on top.

 

 

 

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