Tomato bruschetta with Bayonne Ham
SEASON FOR THE RECIPE:
Summer
Easy
•
15 MIN
•
4 SERVINGS
Ingredients
- 1/2 cornbread loaf
- 4 medium ripe tomatoes
- 1 garlic clove
- 4 slices of Bayonne ham
- Sufficient amount of olive oil
- A few flat-leaf parsley leaves
- Salt
- Pepper
Recipe
01 –
Toast the cornbread slices in a toaster until golden brown.
02 –
Dice the tomatoes finely and place them in a bowl.
03 –
Finely chop the parsley and add it to the tomatoes. Drizzle with a little olive oil, season with salt and pepper, and gently mix.
04 –
Peel the garlic clove and rub it lightly on the bread slices.
05 –
Cut the bread slices in half or quarters depending on their size.
06 –
Spread the diced tomatoes evenly over the bread slices.
07 –
Tear the Bayonne ham slices by hand and arrange them over the tomatoes.
08 –
Serve immediately.
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