https://cyrusramsey.com/prosciutto-cheese-cherry-tomato-canapes/
Ingredients
- 12 slices bread or sourdough baguette slices, cut into 24 small rounds (or use 24 small toast rounds)
- 2 tablespoons olive oil, plus more for brushing
- 2 cups cherry tomatoes, halved
- 1 tablespoon balsamic vinegar (or red wine vinegar)
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 8 ounces prosciutto, torn into bite-size pieces (or thinly sliced)
- 8 ounces cheese, sliced (choose one: provolone, mozzarella, or a mild Italian cheese; avoid very crumbly types)
- 1/4 cup fresh basil leaves, torn
- Optional finishing: extra balsamic drizzle or flaky salt
Method
Recipe by Heather Schiefelbein.
- Toast the bread. Heat oven to 400°F . Brush bread rounds lightly with olive oil and place on a baking sheet. Toast for 5–7 minutes , until crisp at the edges and lightly golden.
- Marinate the tomatoes (quick and easy). In a bowl, toss halved tomatoes with balsamic vinegar, half the salt (about 1/2 teaspoon ), and black pepper. Let sit 10 minutes while the bread toasts. You want tomatoes glossy and juicy, not watery.
- Assemble for melting. Remove toast from the oven. Immediately top each round with a thin slice (or a couple of small pieces) of cheese.
- Broil briefly (or bake) for melt. Return to oven and bake 1–3 minutes , just until cheese is melted and beginning to bubble. Doneness cue: cheese should look glossy and soft, not browned all over.
- Finish with prosciutto and tomatoes . Top each canapé with a few pieces of prosciutto and a spoonful of tomatoes (include some of the juices). Return to oven for 30–60 seconds if you like the tomatoes warm.
- Finish with basil and serve. Scatter basil over the top right before serving. Add a tiny extra drizzle of balsamic or flaky salt if desired.
Serving, useful notes and storage
Variation / swap: For a less salty bite, use part-skim mozzarella or a mild fontina/provolone blend. Prefer vegetarian? Swap prosciutto for marinated artichoke hearts or grilled zucchini slices.
Make the stated batch and portion it before serving. Keep perishable fillings, dairy and prepared toppings refrigerated; assemble crisp or fresh components close to serving.
Refrigerate perishable leftovers promptly in shallow covered containers, within 2 hours (1 hour above 90°F). Keep at 40°F or colder and use within 3–4 days, or any shorter period stated for this dish. Reheat cooked leftovers to 165°F; bring soups and sauces to a boil. Reheating does not restart the storage time.
With a crisp base, melty cheese, and fresh basil finishing touches, these canapés are built for entertaining—quick to assemble, gorgeous on a platter, and full of summer flavor.