Members recipe 
Small Plates & Street Food · Italian
Tomato Bruschetta with Prosciutto and Parsley
Grilled bread rubbed with garlic is heaped with juicy diced tomatoes and parsley, then draped in whisper-thin prosciutto. The sweet, salty and fresh flavors come together in a few minutes, making this a summer aperitivo favorite.
Test kitchen note: Salt the diced tomatoes and let them drain in a sieve for ten minutes; the topping stays bright and the toast stays crunchy.
Method 6 steps
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