Prosciutto on black garlic toast
Prep
10m
Cook
05m
serves
4
Prosciutto on black garlic toast
Leading Melbourne chef Andrew McConnell combines the very best produce with this fool-proof recipe.
Ingredients (5)
- 8 x 1.5cm slices sourdough
- 3 black garlic cloves (from grocers and supermarkets), halved
- 2 very ripe tomatoes, halved
- Extra virgin olive oil, to drizzle
- 300g thinly sliced Greenvale Farm Acorn-fed Prosciutto
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat a chargrill pan or barbecue to heat. Grill bread for 2 minutes each side or until charred.
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2.While bread is hot, rub with the cut side of the black garlic and tomatoes, squeezing tomato gently to release its juices.
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3.Drizzle the bread with olive oil and top with prosciutto to serve.
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