Skill required: Advanced Beginner
Italian bread, diagonally cut in 1-inch slices
Prosciutto, 3-4 thin slices
1/4 cup Calamata olives, pitted and chopped
1/2 16-ounce can diced tomatoes or 1 pound fresh tomatoes diced
1/4 cup onion, finely diced
1/2 Tablespoon garlic, finely minced
2 Tablespoon extra virgin olive oil
1/4 cup fresh parsley, finely chopped
1/2 teaspoon basil
1/4 teaspoon oregano
1 Tablespoon bread crumbs
salt and pepper
1/3 cup Ricotta Cheese
1. Preheat oven to 425°F.
2. Toast bread slices for 4-5 minutes or until lightly browned.
3. Combine remaining ingredients in bowl and season to taste with salt and pepper.
4. Spoon 1 tablespoon of the tomato mixture onto each toasted slice of bread.
5. Roll slices of prosciutto and slice into 1/8" inch pieces. Place on top of tomato mixture and serve.
Yield: 16+ servings
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