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Grilled Bread with Tomato Tapenade and Prosciutto

Grilled Bread with Tomato Tapenade and Prosciutto

Serves 6



6 slices rustic country-style bread, ½ to 3/4-inch thick
½ cup Tomato Tapenade
1 large garlic, peeled
Kosher salt
3 tablespoons extra virgin olive oil
6 paper-thin slices Prosciutto di Parma
Cured olives as a garnish


Preheat an outdoor grill over medium heat.

Slice two of the tomatoes into thin slices and reserve. Grill the bread on an outdoor grill, toast in the toaster or under a broiler until golden on each side. Holding the garlic clove, lightly grate or rub the garlic on one side of the toasted bread. Sprinkle lightly with salt.

Spread one heaping tablespoon tomato tapenade on each slice of bread. Twist and curl a slice of prosciutto and place it onto the top of the tomatoes. Serve immediately garnished with olives alongside.

Serves 6

3 tablespoons extra virgin olive oil
¼ cup minced red onion
1 clove garlic, chopped
4 ounces sun-dried tomatoes, coarsely chopped
2 anchovies, soaked in cold water for 5 minutes and pat dry
2 tablespoons capers, chopped
1/2 teaspoon grated lemon zest
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper

Warm the olive oil in a small saucepan over medium heat, stirring occasionally until soft, 5 to 7 minutes. Add the garlic and stir for 30 seconds. Add the sun-dried tomatoes and ¼ cup water and continue to cook, stirring occasionally until most of the liquid is gone, about 4 to 5 minutes.

Remove from the pan, place in a bowl to a food processor and let cool. Add the anchovies, capers, lemon zest and lemon juice and pulse to make a rough paste. Season with pepper.