Tomato and Olive Crostini with Prosciutto

This crostini makes a flavorful appetizer or side dish. If you want to serve it to a larger group as a party appetizer, the recipe is easily doubled.

Makes 12 crostini (4-6 servings)

Ingredients

• 1 lb tomatoes, seeded and chopped
• 1/2 cup chopped green and black olives
• 2 garlic cloves, finely chopped
• 3 tbsp extra virgin olive oil, plus more for drizzling
• 2 tbsp balsamic vinegar
• sea salt
• freshly ground black pepper
• 1 small ciabatta loaf or crusty baguette, 8-9 inches long
• 4 thin slices of prosciutto, each cut into 3 crosswise strips

Prosciutto

Preparation

1. Combine the tomatoes, olives, and garlic in a bowl. Add 3 tablespoons of oil and the vinegar, stirring well to blend. Season with salt and pepper and let stand at room temperature 2 hours. Stir occasionally.

Tomato-Olive Mixture

1. Cut the bread on the diagonal into 12 slices, each about 1/3-inch thick. Lightly toast or grill before using.

Bread Slices Ready to Grill or Toast

1. Arrange the toasted or grilled ciabatta slices on a platter and drizzle with a little oil. Place 1 strip of prosciutto (folded, if necessary) on top of each one. 

Crostini with Prosciutto

Spoon tomato-olive mixture on top of each and serve.