Bruschetta is like a taste of Italy. The flavours of garlic, basil, tomato and prosciutto all melt together to make this appetizer unforgettable and irresistible.

Prep time: 15 min

Cooking time: 30 min

⚠️ Warning: one piece is never enough.


  • 1 Baguette
  • Extra Virgin Olive Oil
  • 4 Heads of Garlic
  • Basil Pesto (homemade or store bought)
  • 6 Roma Tomatoes, chopped
  • Balsamic Vinegar
  • Pepper, Salt & Basil to taste
  • Prochutto slices (Italian ham)
  • Balsamic Reduction (also available in stores)


  1. Cut Baguette diagonally, with desired thickness and spread on thin layer of olive oil with brush.
  2. Bake bread in oven for few minutes (don’t walk away) until light golden brown in colour.
  3. Cut off top of garlic so pieces are slightly exposed. Lightly brush with olive oil, wrap in foil and roast at 400 degrees for aproximately 30 min.
  4. Once fully roasted, squeeze out garlic paste and spread a thin layer onto toasted bread.
  5. Then spread on a thin layer of pesto.
  6. Chop tomatoes and place in a small bowl. Drizzle in oil and vinegar, keeping in mind a 2:1 ratio.
  7. Add pinch of salt, basil and pepper to tomato mix.
  8. Spoon tomato mixture (& juices) onto bread pieces.
  9. Top with one slice of prochutto (optional).
  10. Drizzle balsalmic reduction onto your creation just before serving.

🍐 MANGIA!   (Appetizer for small group)






3 thoughts on “Bruschetta

    1. Growing up, my dad would hang ham in the cantina and then every once and a while would slice off a piece to eat. As a child, I never appreciated the taste, but boy is it good now! I’m happy to know that the recipe will be useful:) let me know what you think if you try it😊

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s