Prosciutto and Tomato Bruschetta

Step 1

Preheat the oven to 400°F. Slice the baguette diagonally into 12 slices about 1/2 inch thick.

Step 2

Brush both sides of each bread slice with 2 tbsp of the olive oil and arrange on a baking sheet. Toast in the oven until golden and crisp, about 8-10 minutes, flipping halfway.

Step 3

While the bread toasts, dice the 2 tomatoes and tear the 4 oz prosciutto into bite-size pieces. Tear the 4 oz mozzarella into small chunks.

Step 4

Remove the toasted bread from the oven. Top each slice with tomato, prosciutto, and mozzarella.

Step 5

Drizzle the bruschetta with the remaining 1 tbsp olive oil and the 2 tbsp balsamic glaze. Sprinkle with chopped rosemary leaves from the 1 sprig. Serve immediately.

Step 6

Optional: add a pinch of salt and black pepper to the tomatoes before topping, or a few red pepper flakes for heat.