Reversed Bruschetta

Ashley Dawkins


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!


★★★★★ 1 vote

5 Min
10 Min


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

How to Make Reversed Bruschetta


  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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