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Grilled Bread, Tomato & Prosciutto Di Parma



6 slices rustic country-style bread, ½ to 3/4-inch thick
4 ripe tomatoes
2 cloves garlic, peeled
   Kosher salt
3 tablespoons extra virgin olive oil
6 paper-thin slices Prosciutto di Parma
   Cured olives as a garnish


Preheat an outdoor grill over medium heat.


Slice two of the tomatoes into thin slices and reserve.  

Grill the bread on an outdoor grill, toast in the toaster or under a broiler until golden on each side.  Holding the garlic clove, lightly grate or rub the garlic on one side of the toasted bread. 


Cut the remaining 2 tomatoes in half and cupping half of a tomato in the palm of your hand, rub the toast with the tomato, squeezing slightly as you go along to leave pulp, seeds, and juice.


Place slices of tomato onto the top.  Sprinkle with salt. Twist and curl  a slice of Prosciutto di Parma and place it onto the top of the tomatoes.

Serve immediately garnished with olives alongside.

Serves 6

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