Roman Bruschetta Copy

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 3
• 3 -4 roma tomatoes
• 2 spring onions, finely chopped
• 1 teaspoon old balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh grated garlic
• 3 -4 leaves fresh basil, scissored to very small shreds
• sea salt, to taste
• fresh grated black peppercorns, to taste
• 1/3 cup butter, whipped
• 1 1/2 tablespoons grated garlic
• 8 slices euro bread, about 3/4-inch thickness
• 3 ounces provolone cheese, thinly sliced
• 3 ounces prosciutto, very thinly sliced

Recipe

• 1 wash and finely dice tomatoes, discarding the seeds and draining of clear juice.
• 2 wash, split and finely chop the spring onions.
• 3 add balsamic vinegar, olive oil, 1 tablespoon fresh grated garlic, basil, sea salt and pepper, and gently mix.
• 4 cover and set aside, unchilled, for up to three hours.
• 5 pre-heat frying pan.
• 6 combine 1/3 cup butter thoroughly with 1-1/2 tablespoons grated garlic.
• 7 butter both sides of bread slices.
• 8 fry bread slices over medium high heat until browned on one side.
• 9 flip over, drape with one slice of prosciuotto and one or two cheese slices.
• 10 cover and allow bread to brown, meat to go "limp", and cheese to melt.
• 11 remove from pan and serve covered with bruschetta mixture.