Tomato and prosciutto toast

The saltiness of the prosciutto contrasts with the sweetness of the honey for an astonishing bite.

Tomato and prosciutto toast
Tomato and prosciutto toast


Preparation: 15 minutes
4 servings


  • 3 tbsp. white balsamic vinegar
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • 1 C. Dijon mustard
  • 1 garlic clove, crushed
  • 1 red beef heart tomato, cut into 1/4-inch (0.5 cm) slices
  • 1 yellow beef heart tomato, cut into 1/4-inch (0.5 cm) slices
  • 1/2 log of 130 g goat cheese, crumbled
  • 4 slices of sourdough bread, 2.5 cm (1 inch) thick
  • 4 slices of prosciutto
  • Freshly ground pepper


In a large bowl, whisk the balsamic vinegar with the oil, honey, and Dijon mustard until the dressing is smooth. Add the garlic and tomatoes. Stir to coat. Leave to rest for 5 minutes.

In a small bowl, combine the goat cheese and 2 Tbsp. of the dressing. Toast the slices of bread and spread the cheese mixture on them. Top each with a slice of prosciutto and tomatoes. Pepper.

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