This easy bruschetta layers crunchy grilled bread with pesto, juicy tomatoes, creamy goat cheese, and crispy baked prosciutto. A drizzle of honey adds just the right touch of sweetness. It’s simple to make, full of texture, and perfect as a quick appetizer or a small party bite.
Ingredients
- 6 slices day-old crusty Italian bread or ciabatta
- 6 thin slices prosciutto
- ¼ to ½ cup basil pesto
- 4–5 tablespoons soft goat cheese
- 8–10 grape tomatoes, sliced or halved
- 2–3 tablespoons honey
- Small handful of watercress (optional)
Recipe Info
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 6 bruschetta
- Cuisine: Italian
- Course: Appetizer
Instructions
- Preheat the oven to 400°F (200°C).
- Grill or toast the bread slices until they are golden and crisp.
- Lay the prosciutto slices on a parchment-lined baking sheet and bake for about 15 minutes, or until they crisp and curl slightly. Transfer to a rack to cool, then break into pieces.
- Spread each toasted bread slice with a layer of pesto.
- Add a few tomato slices or halves on top.
- Spoon small dollops of soft goat cheese over the tomatoes.
- Add the crispy prosciutto pieces.
- Drizzle lightly with honey.
- Finish with a handful of watercress (optional) and serve immediately while everything is crisp and fresh.
Tips & Variations
- Day-old bread works best because it crisps without getting soggy.
- Ask for very thin prosciutto—thin slices crisp more easily.
- Prosciutto keeps crisping as it cools, so don’t worry if it seems soft right from the oven.
- You can toast the bread and crisp the prosciutto in advance; assemble right before serving.
- Add fresh basil or arugula for extra freshness.
- Swap honey for a drizzle of olive oil if you prefer a less sweet finish.
- Try different pesto flavors like sun-dried tomato or red pepper.
Approximate Nutrition (per piece)
- Calories: ~200
- Carbs: ~21 g
- Protein: ~6 g
- Fat: ~10 g
- Sugars: ~8 g
- Fiber: ~2 g
Crispy Prosciutto & Tomato Bruschetta
Crispy Prosciutto & Tomato Bruschetta
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Grill or toast the bread slices until they are golden and crisp.
- Lay the prosciutto slices on a parchment-lined baking sheet and bake for about 15 minutes, or until they crisp and curl slightly. Transfer to a rack to cool, then break into pieces.
- Spread each toasted bread slice with a layer of pesto.
- Add a few tomato slices or halves on top.
- Spoon small dollops of soft goat cheese over the tomatoes.
- Add the crispy prosciutto pieces.
- Drizzle lightly with honey.
Notes
- Carbs: ~21 g
- Protein: ~6 g
- Fat: ~10 g
- Sugars: ~8 g
- Fiber: ~2 g
FAQs
- What bread works best?
Crusty Italian bread or ciabatta that’s a day old toasts best and holds toppings well. - Can I use other tomatoes?
Yes—use any small, firm tomatoes that aren’t too watery. - Can I replace the goat cheese?
Soft ricotta or another creamy cheese also works. - Can I make it ahead?
You can prep components ahead but assemble right before serving so the bread stays crisp.
