Ingredients
  • 3 Roma tomatoes, quartered
  • 2 teaspoons dry thyme
  • 1/3 cup extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 5 slices baguette on the bios about 1/4-inch thick
  • 5 slices paper-thin Prosciutto Di Parma
  • 5 fresh basil leaves
Preparation

Preheat oven to 200°F.

In a medium bowl, toss the quartered tomatoes with thyme, a drizzle of olive oil, a pinch of salt and pepper.

Place on a baking rack with a sheet tray and bake 2 to 3 hours or until desired texture. The longer they bake the dryer they become. Remove the tomatoes and turn oven heat up to 350°F.

Place baguette slices on another baking sheet and drizzle olive oil, cracked pepper and salt.

Bake 5-7 minutes or until the bread is toasted, let cool for 2 min.

Place 1 large slice of prosciutto on each toast point and then top with two pieces of sundried tomato, 1 large basil leaf and a nice drizzle of extra virgin olive oil.

Finish with cracked pepper. Place on a platter and enjoy!

2 servings