Reversed Bruschetta

Ashley Dawkins

By
@TrashleyD925

I don't eat tomatoes, so I usually bake some of the other ingredients in a small dish by themselves. Love it! *You can also leave the prosciutto off if you want, still tastes great!


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Comments:

Serves:

15-20

Prep:

5 Min

Cook:

10 Min

Ingredients

5
large tomatoes
croutons (garlic are best)
mozzarella cheese (fresh)
olive oil
balsamic vinegar
italian seasoning
10 slice
thin sliced prosciutto

Directions Step-By-Step

1
Cut the tomatoes into quarters and scoop off the core. *Leave a little bit of meat in the cradle so that you have a nice tomato shell.
2
Mix together the croutons, a light coating of olive oil and about two shakes of italian seasons. *Don't soak the croutons with too much oil, you just want the seasons to stick.
3
OPTION: You can either crumble up the croutons, or leave them whole.
4
Lay the crouton mixture on the tomato cradle and add a dash of balsamic on top of that.
5
Cut the prosciutto in half, and lay one half on the croutons.
6
Theny lay a slice of fresh mozzarella ontop of the deli meat and bake in the oven on 345* until the cheese begins to melt.
7
Throw another dash of balsamic ontop of the cheese and serve!

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