This crispy prosciutto bruschetta is crunchy, creamy, salty and sweet. It’s layered with pesto, goat cheese, juicy tomatoes, prosciutto and a drizzle of honey for the ultimate Italian bite.
This crispy prosciutto bruschetta layers bold Italian flavors in the most satisfying way. Hearty grilled bread is smeared with pesto, dotted with juicy tomatoes and tangy goat cheese, topped with crisp prosciutto, then finished with a sweet drizzle of honey.
If you love the bright, classic flavor of my tomato bruschetta or the fresh, herby twist of this bruschetta with pesto, you’re going to love this version. It’s a flavorful appetizer that adds something special to any evening.
Why You’ll Love This Recipe
- Easy to put together. Grilling the bread and crisping the prosciutto are simple steps that make this prosciutto bruschetta recipe feel special without a lot of extra work.
- So much flavor. Bruschetta is always a treat, and prosciutto is delicious on its own but once it’s baked until crisp, it adds a salty crunch that makes the combination irresistible.
Ingredients Needed
- Bread: A crusty loaf like day old Italian bread or ciabatta both grip the grill and hold toppings beautifully.
- Prosciutto di Parma: Thin‑sliced prosciutto that crisps up to a salty, crunchy delight, almost like a savory chip.
- Basil pesto: Whether homemade basil pesto or store‑bought, this herbaceous spread lays a fresh, bright foundation.
- Goat cheese: Soft and tangy, this adds creaminess that balances the salt of prosciutto. If you prefer something milder, try ricotta, fresh mozzarella or burrata.
- Grape tomatoes: A mix of red and yellow varieties gives visual appeal and juicy texture. Slice or halve them thinly so they nestle neatly on the bread.
Honey: A sweet drizzle ties all flavors together. A balsamic glaze works too if you’d like a tangier twist. - Watercress (optional): Offers a fresh, peppery note to round out the prosciutto bruschetta flavors. Arugula makes a great swap if you like a leafy crunch.
How to Make Prosciutto Bruschetta
Grill or toast your bread slices until golden and crisp. You can use a grill pan or an outdoor barbecue.
Next, place the prosciutto slices on a parchment-lined baking sheet. Give them a bit of space so they crisp up evenly. Bake until they’re golden and just starting to curl at the edges. They’ll finish crisping as they cool on a wire rack. Once cool, break them into pieces.
Spread each slice of bread with pesto, then layer on a few slices of tomato.
Add a few dollops of goat cheese, top with pieces of crispy prosciutto, and finish with a drizzle of honey. If you’re using watercress or arugula, tuck a few leaves on top and serve right away.
recipe tips
- Use day-old bread. It toasts up better than fresh and holds the prosciutto bruschetta toppings without getting soggy.
- Go for very thin slices. Prosciutto should be sliced paper thin so it crisps up evenly in the oven. Thicker slices can stay chewy instead of crisping properly. If you’re buying it fresh from the deli, don’t be afraid to ask for the thinnest cut they can manage.
- Crispy timing: The prosciutto will continue to crisp as it cools, so don’t worry if it’s not fully crunchy right out of the oven.
- Prep ahead: Toast the bread and crisp the prosciutto a few hours in advance, then warm them briefly in the oven before assembling. That way, everything still tastes fresh.
Additions and Variations
- Garnish with basil: A few fresh basil leaves on top add a pop of color and classic Italian flavor.
- Add peach slices: For a summery twist, layer thin peach slices under the prosciutto. The sweetness pairs beautifully with the salty crunch.
- Rub with garlic: Before topping, rub each slice of warm grilled bread with a cut clove of garlic for an extra boost of flavor.
- Try an herb oil drizzle: Swap the honey for a drizzle of herb-infused olive oil if you want something more savory.
- Use a flavored pesto: Instead of basil, try this sun-dried tomato pesto or red pepper pesto for a colorful variation.
This is one of our favourite Italian side dishes, I hope you enjoy crispy prosciutto bruschetta as much as we do! Buon Appetito!
- 6 slices day old Italian crusty bread (larger sliced bread)
- 6 slices thinly sliced prosciutto di Parma
- ¼-½ cup basil pesto (more or less)
- 4-5 tablespoons soft goat cheese
- 2-3 tablespoons honey
- 8-10 grape tomatoes (yellow and red) more if needed
- ¼ cup watercress
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Pre-heat the oven to 400F/200C.
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Grill the bread on a pan grill or bbq.
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Place the prosciutto slices on a parchment paper lined baking sheet with a little space between each slice. Bake for approximately 15 minutes or until baked and crispy. Remove from the oven and place the slices on a wire rack to cool. They will continue to crisp up as they cool. Once cool break into pieces.
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Spread pesto on each slice of grilled bread, top with tomato slices, and drop a few dollops of goat cheese on each, top with pieces of prosciutto and drizzle with honey and sprinkle with a few water cress stems. Enjoy!
Watercress and prosciutto are not always easy to find in smaller towns/locations. I think that thinly sliced bacon would also work well on this as a replacement, and also maybe chopped basil if watercress isn’t available, although that would add more flavour.
This prosciutto bruschetta is best served right after assembling, while the bread is still crisp and the prosciutto crunchy. If needed, you can store leftovers in the fridge for a day, but the texture will soften. For the best results, keep the toppings separate and assemble just before serving.
Calories: 200kcal | Carbohydrates: 21g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 318mg | Potassium: 120mg | Fiber: 2g | Sugar: 8g | Vitamin A: 542IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 1mg | Phosphorus: 78mg
Recipe FAQs
Any day old larger sliced bread will work such as Italian bread, sourdough bread or ciabatta. Crostini is also a good choice, but the slices are smaller.
I prefer sweet, garden-fresh grape tomatoes, but chopped Roma tomatoes will work too. Just make sure they aren’t too juicy so the bread doesn’t get soggy.
Yes, goat cheese adds a nice tang, but you can easily swap in creamy ricotta, whipped feta, or even burrata for a softer texture. Just make sure it’s spreadable or easy to spoon on.
This prosciutto bruschetta is best served right after assembling, while the bread is still crisp and the prosciutto crunchy. If needed, you can store leftovers in the fridge for a day, but the texture will soften. For the best results, keep the toppings separate and assemble just before serving.
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