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.

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