A simple yet flavour-packed crostini, perfect for summer picnics or sharing platters. Juicy tomatoes, nutty Manchego, and delicate prosciutto come together on a toasted cheese scone for a delicious balance of sweet, salty, and savoury. Finished with a drizzle of olive oil and fresh herbs, it’s an effortless bite for any occasion.
Overview
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Prep Time: 5 minutes
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Cooking Time: 10 minutes
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Serves: 4-6
Ingredients
1 Can of Chopped Tomatoes
1 tbsp Brown Sugar
1 tsp Sea Salt
45ml Extra Virgin Olive Oil
1 Garlic Clove, cut in half
Manchego Cheese to serve
Prosciutto Ham to serve
1 tbsp Balsamic Vinegar
4-6 Cheese Scones
Method
1. In a small pan, pour the chopped tomatoes.
2. Add the brown sugar and balsamic vinegar and gently cook for around 10 minutes, stirring frequently until the pulp has thickened. Season to taste and then leave to cool.
3. Next, toast the cheese scones and then cover the surface with a cut clove of garlic to give a nice hint of garlic flavour.
4. Pile the warm tomato pulp onto the scone and top with a slice of nutty Manchego, Prosciutto and a good drizzle of olive oil.
