Bruschetta of tomatoes, mozzarella, prosciutto and basil recipe.

A fantastic meal for when the sun is shining and is a true feel good dish. This dish is ideal for when your focaccia is going a little stale and makes a perfect starter or light snack. Ciabatta bread also works well with this dish. Any tomatoes can be used but I prefer sweet cherry tomatoes, you could use sun dried tomatoes too if you prefer. The proscuitto can also be left of of course for vegetarians. Serves 2.

Ingredients

Focaccia bread (Click to link)

1 ball of mozzarella

150g of cherry tomatoes 

1/2 red onion 

Basil 

2 slices proscuitto ham

Olive oil. 

Method

Cut a square of focaccia roughly 6cmx6cm but the shape doesn’t matter too much.
Next cut this in half like you would a burger bun to make 2 squares. 
Cut the tomatoes in half and place in a bowl with finely chopped red onions, ripped basil leaves salt pepper and a little olive oil and mix together. 
Toast the bread until golden. 
Put onto 2 plates and top with the tomato mixture, now add ripped mozzarella and finish off with the slice of prosciutto and a basil leaf.
Drizzle with a little more olive oil if desired and a splash of balsamic vinegar. 
It’s that simple and delicious. 

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