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You need olive oil.
You need garlic, minced.
Provide prosciutto (6 oz.).
Use large tomato, diced.
You need to prepare crusty French bread.
Prepare shredded mozzarella cheese.
Use shredded parmesan cheese.
Prepare Italian seasoning, basil and oregeno.

Recipe: Peach & Prosciutto Bruschetta. by Nealey Dozier. I decided to whip up this amazing peach and prosciutto bruschetta before dinner—it's a recipe I created last year and haven't stopped. Varieties of Prosciutto, Coppa and Salami Bruschetta #Affiliate #vanillaechoes, #Bruschetta, #Prosciutto, #Salami. A great change to regular bruschetta.

Preheat the oven to 425°F. Slice the loaf of French bread in half, lengthwise. Set both halves onto a foil lined baking ban. Set aside..
In a small skillet, heat the oil on medium heat and once oil is warm, add the garlic. Cook for about 2 or so minutes, until garlic is fragrant. Remove from heat and use a pastry brush to spread the oil and garlic all over the bread halves. If you need to, use a spoon to get all the garlic onto the bread as well..
In the same skillet, pan fry the prosciutto, for about 5 minutes. Remove from heat and set aside to cool slightly. Dice up the tomato and sprinkle it evenly over the bread halves along with the seasonings. Then roughly chop the prosciutto and spread the pieces evenly over the top..
Sprinkle both of the cheeses evenly over the loaves, about 1/4 cup per loaf of each. Bake for 5 or so minutes, just until the cheese has melted and the bread has crisped up a bit. Slice into individual pieces to serve..
Refrigerate any leftovers. To reheat, wrap the amount you want to reheat in foil and bake at 350°F for 10 minutes, or until heated..

Lay the prosciutto on the bread slices, cutting it if necessary to fit. Toss the figs with balsamic vinegar and place on top of prosciutto. Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto. Easy Bruschetta Recipe for Brunch or as Appetizer. Freshly made bruschetta are topped with a delicious mixture of butter, prosciutto, Parmesan and pine nuts.

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