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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cut 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.
2Mix 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.
3OPTION: You can either crumble up the croutons, or leave them whole.
4Lay the crouton mixture on the tomato cradle and add a dash of balsamic on top of that.
5Cut the prosciutto in half, and lay one half on the croutons.
6Theny lay a slice of fresh mozzarella ontop of the deli meat and bake in the oven on 345* until the cheese begins to melt.
7Throw another dash of balsamic ontop of the cheese and serve!

About this Recipe