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–+ servings

Stracciatella Toast with Prosciutto & Slow-Roasted Tomatoes

This gourmet toast is bursting with flavor - featuring creamy stracciatella, salty prosciutto, and slow-roasted Campari tomatoes piled high on crispy sourdough. Finished with a drizzle of olive oil and flaky salt, this is the kind of simple, elegant recipe that feels like a treat any time of day. Perfect for brunch, lunch, or a light dinner with a glass of wine.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 2
Course: Appetizer, lunch
Cuisine: American, Italian, Mediterranean
Ingredients Method

Ingredients
  

  • 5 –6 Campari tomatoes sliced in half
  • 2 tsp extra virgin olive oil plus more for finishing
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • 2 thick slices sourdough bread
  • ½ cup stracciatella cheese or burrata interior
  • 4 slices prosciutto
  • Flaky sea salt to finish
  • Microgreens or small basil leaves to garnish (optional)
  • 1 garlic clove optional, for rubbing toast

Method
 

Roast the Tomatoes:
  1. Preheat oven to 330°F (165°C). Arrange halved Campari tomatoes cut-side up in a small baking dish. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes. Roast for 50–60 minutes, until soft, wrinkly, and deeply fragrant.
Toast the Bread:
  1. While the tomatoes roast, toast sourdough slices in a dry skillet, toaster, or oven until golden and crisp. If desired, rub the surface lightly with a cut garlic clove while warm.
Assemble the Toast:
  1. Spoon a generous amount of stracciatella over each toast. Top with 2–3 roasted tomato halves and 2 slices of prosciutto per toast, folding the prosciutto gently into loose ribbons.
Finish:
  1. Drizzle with good olive oil, sprinkle with flaky sea salt, and garnish with microgreens or basil leaves if using. Serve warm.

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