Friday, 4 January 2008

Prosciutto and tomato ciabatta

This is easy peasy and can be assembled in no time, was our christmas day starter in 2007 and lovely and light.

Serves 4:


Half a herby ciabatta (we used lidls)

200g baby plum or cherry tomatoes, ripe

Sea salt

2 twigs rosemary

1 pack Tesco 'Finest Prosciutto Cotto Al Rosmarino 120g'

1 tbsp apx chili infused olive oil

1 tbsp olive oil



1) Pre-heat oven to 200o, halve the tomatoes and place in a small roasting tin, drizzle the oil over and season, place the rosemary on top and bake for 12-15 minutes until squidgey

2) Meanwhile bake the Ciabatta as per instructions, slice into 1 inch pieces and arrange two slices on small plates

3) Top the slices with tomatoes and loosely shred over the ham, shave the parmesan over and serve!

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