Bryanston, Gauteng
Bruschetta of Prosuto
Spicy leavel

Salty and savory appetizers, like this prosciutto and bruschetta combination

  • 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 freshly ground pepper
  • Eight 1/2-inch-thick slices of peasant bread, toasted
  • 8 thin slices of prosciutto
  • In a medium bowl, toss the tomatoes with the garlic, basil, olives, olive oil and salt and pepper.
  • Let stand until juicy, about 15 minutes.
  • Mound the tomato mixture on the toasts, top with the slices of prosciutto and serve.