How many servings does this recipe make?

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

What ingredients do I need for Prosciutto, Tomato And Olive Bruschetta ?

You need 8 ingredients. The key ingredients include: 2 pints cherry tomatoes, quartered, 2 garlic cloves, minced, 1/4 cup finely chopped basil, 10 oil-cured black olives, pitted and finely chopped, and more.

Is Prosciutto, Tomato And Olive Bruschetta suitable as snacks & appetizers?

Yes, Prosciutto, Tomato And Olive Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Prosciutto, Tomato And Olive Bruschetta ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Prosciutto, Tomato And Olive Bruschetta Recipe

Name: Prosciutto, Tomato And Olive Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints cherry tomatoes, quartered; 2 garlic cloves, minced; 1/4 cup finely chopped basil; 10 oil-cured black olives, pitted and finely chopped; 6 tablespoons extra virgin olive oil; salt and fresh ground pepper; eight 1/2 inch thick slices of peasant bread, toasted; 8 thin slices of prosciutto

Prosciutto, Tomato And Olive Bruschetta – a delicious recipe with tomatoes, garlic, basil, black olives, extra virgin olive oil, salt. Easy to follow and perfect for any occasion.

Serves 4 Snacks & Appetizers

Servings: persons

2 pints cherry tomatoes, quartered
2 garlic cloves, minced
1/4 cup finely chopped basil
10 oil-cured black olives, pitted and finely chopped
6 tablespoons extra virgin olive oil
salt and fresh ground pepper
eight 1/2 inch thick slices of peasant bread, toasted
8 thin slices of prosciutto

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
2496 kcal
Category
Snacks & Appetizers

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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