Bruschetta with cream cheese and prosciutto

Bruschetta with cream cheese and prosciutto Bruschetta is an Italian open sandwich based on grilled bread (a slice of ciabatta or baguette) sprinkled with olive oil. It goes with all kinds of toppings traditional for the Mediterranean: tomatoes, olives, prosciutto, cheese, basil leaves and herbs. Bruschetta is always tasty and delicious, however varies a lot in a way of cooking.

I want to share one of my favorite recipe of bruschetta with cream cheese and prosciutto. It's a simple yet very festive and elegant appetizer.

In the recipe I use homemade cream cheese with "herbs of Provence", but you can use a store-bought cream cheese with flavorous herbs of your choice.
  • fresh ciabatta or baguette
  • 150 g cream cheese with herbs of Provence
  • 8 paper thin prosciutto or jambon slices
  • 3 tbsp extra virgin olive oil
  • 2 small fresh tomato
  • a handful of arugula leaves
Turn on the oven and set it to 480°F(250°C). We are going to prepare our bruschettas while it's heating !

Slice ciabatta (baguette) at an angle 1/2 inch (1.5 cm) thick.

One slice for one bruschetta. I made 8 ones here.
Spread the slices on a baking sheet.
Drizzle the bruschettas with olive oil.
When the oven is heated up to 480°F(250°C), put bruschettas in for 5 minutes. That makes them crispy and browned.

But watch out so that they don't burn !

To bake the bruschettas right, you need a high temperature and a short time to create the grill effect. That makes them crispy on top and soft inside. If you bake at a lower temperature, they will dry up and get similar to crackers.
Slice tomatoes thinly.
Let the bruschettas cool down and spread them with a rather thin layer of cream cheese.
Put the tomato slices.
Put prosciutto (jambon).
Add a few leaves of arugula on top.
Bruschettas with cream cheese and prosciutto are ready to be served.

Bon appetit!

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