Bruschetta are one of the simplest hors d’oeuvres. They can be nothing more than toasted bread topped with a slice of melted cheese or a little prosciutto. These are given a festive twist with the addition of
Serve these with a glass of sparkling wine before Easter supper.
Makes 16 bruschetta
- ¼ cup olive oil
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 loaf French or Italian bread, sliced thinly
- 2 large, ripe tomatoes
- 3 ounces thinly sliced prosciutto
- ¼ cup fresh basil leaves
- ¼ cup shaved or grated Parmesan cheese
- 1/3 cup pitted kalamata or castelvetrano olives
- salt and black pepper
Preheat oven to 400°
Combine olive oil, garlic and oregano in a small bowl.
Brush the flavored oil on to the bread slices and toast on a cookie sheet in the pre heated oven (about 4 minutes).
Assemble bruschetta by layering a slice of tomato, a ribbon of prosciutto, an olive and some basil leaves . Sprinkle with Parmesan and drizzle a little of the remaining flavored oil over the top, place on the cookie sheet and put back in the oven for 3 to 4 minutes. Serve.