Panzanella With Tomatoes And Crispy Prosciutto

Name: Panzanella With Tomatoes And Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs; 8 prosciutto slices (about 4 ounces); 8 ounces artisan whole grain bread, torn into coarse chunks; 1/3 cup olive oil; 3 tablespoons fresh lemon juice; 1 garlic clove, minced; Kosher salt to taste; Freshly ground black pepper to taste; 1 romaine lettuce heart, sliced; 1/4 to 1/2 small red onion, thinly sliced; 3 small tomatoes, cut into 1-inch pieces; 1/2 cucumber, cut into 1-inch pieces; 1/2 cup (2 ounces) shaved Parmesan cheese

Servings: persons

4 large eggs
8 prosciutto slices (about 4 ounces)
8 ounces artisan whole grain bread, torn into coarse chunks
1/3 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
Kosher salt to taste
Freshly ground black pepper to taste
1 romaine lettuce heart, sliced
1/4 to 1/2 small red onion, thinly sliced
3 small tomatoes, cut into 1-inch pieces
1/2 cucumber, cut into 1-inch pieces
1/2 cup (2 ounces) shaved Parmesan cheese

1
Preheat oven to 350u00b0. Place eggs in a medium saucepan, and cover with cold water. Heat saucepan over medium heat until water just begins to boil. Remove pan from heat, cover, and set aside 12 minutes. Run eggs under cold water until cool enough to handle. Peel eggs, and coarsely chop; set aside.
2
Meanwhile, arrange prosciutto slices in a single layer on an aluminum foil- or parchment paper-lined baking sheet. Arrange bread chunks on a second baking sheet. Bake prosciutto 10 to 15 minutes or until crispy; bake bread about 8 minutes or until lightly toasted. When cool enough to handle, break prosciutto into large pieces. Set aside.
3
Whisk together olive oil, lemon juice, and garlic in a small bowl. Season dressing with kosher salt and black pepper to taste.
4
Toss bread, reserved eggs, lettuce, and next 3 ingredients in a large bowl. Add dressing, tossing to coat. Top with Parmesan and reserved prosciutto.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 large eggs, 8 prosciutto slices (about 4 ounces), 8 ounces artisan whole grain bread, torn into coarse chunks, 1/3 cup olive oil, and more.

Yes, Panzanella With Tomatoes And Crispy Prosciutto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!