Reversed Bruschetta

1
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

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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

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!

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About Reversed Bruschetta





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