reversed bruschetta

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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