Tomato Bruschetta with Prosciutto

Recipe photos by Rachel Valley
Recipe photos by Rachel Valley

A Flavorful Culinary Symphony by Dennis Sydnor

Elevate your culinary experience with a classic Italian delight, Tomato Bruschetta with Prosciutto, artfully crafted by the talented Chef Dennis Sydnor. This recipe is a symphony of flavors and textures, where the sweet and juicy tomatoes, fragrant basil, and crispy prosciutto harmonize to create a culinary masterpiece.

The preparation begins with a creative twist. Thin slices of prosciutto are transformed into delectable crisps, adding a delightful crunch to the ensemble. The combination of crispy prosciutto, juicy tomatoes, and fragrant basil, all atop perfectly toasted baguette slices, is nothing short of perfection.

Tomato Bruschetta With Prosciutto

Recipe by Dennis Sydnor
Course Appetizer, Snack


  • 16 thin slices of prosciutto
  • 3 cloves garlic, minced, divided
  • 10 fresh sweet basil leaves, chopped
  • ¼ cup extra-virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 4 large tomatoes, cored and coarsely chopped
  • 1 large baguette


  • Preheat oven to 450 degrees F. On parchment paper-lined baking sheet, lay prosciutto ¼ inch apart and bake until crispy, about 10 minutes. Transfer crispy prosciutto to paper towel-lined baking sheet. Set aside. Reduce oven temperature to 325 degrees F. In large mixing bowl, mix 1 clove minced garlic, basil, half the olive oil, and balsamic vinegar. Add tomatoes and gently toss to combine. Marinate at room temperature for at least 30 minutes.
  • Warm remaining olive oil in small skillet on medium-low heat. Add leftover minced garlic to warmed olive oil and cook for 4 to 5 minutes. Use caution not to burn garlic. Remove from heat and set aside. Slice baguette on the bias and place slices on baking sheet. Drizzle each slice with olive oil-garlic mixture. Place tray in oven and toast for 20 minutes, until lightly browned and crispy. Remove from oven, cool on baking sheet for 10 minutes. Flip baguette slices and transfer to serving platter. Top with tomato mixture and prosciutto. Serve immediately while warm.