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


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


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!

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