Tomato & Artichoke Bruschetta with Proscuitto


  • 2 tbsp Olive Oil
  • 2 heaping tbsp Estrattu
  • 2 tbsp Balsamic Vinegar
  • ½ tbsp Dried Oregano
  • ¼ tbsp Pepperoncini
  • ½ tbsp Salt
  • 1 290ml jar Carciofi Candini Artichoke Hearts, olive oil reserved & artichokes sliced into quarter wedges
  • 1/3 cup Fresh Basil Leaves, (a handful) sliced into ribbons
  • 2 oz. thinly sliced Proscuitto de Parma sliced into 2 inch by 1 inch rectangles
  • 1 French Baguette, sliced into 1 inch diagonal slices

bruschetta recipe


  • Heat oil in a large skillet over medium-high heat.
  • Add the vinegar, tomato paste, oregano, pepper flakes and cook, stirring occasionally, until the mixture is thick and fragrant (add a couple teaspoons of water if the mixture becomes too thick) about 2-3 min.
  • Stir in the artichoke hearts, stir until artichokes are well-coated with the tomato sauce and heated through. Taste and adjust seasoning, adding salt and pepper if needed. Take pan off the heat and stir in the ribbons of basil.
  • To make the bruschetta: Heat the oven to 400 degrees. Slice a baguette into 1” to 1-1/2” slices. Spread the pieces on a baking sheet. Drizzle the bread with olive oil and bake until crispy, about 12 min. Place the thin slices of Proscuitto on top of the hot bread (the residual heat from the bread will cause the Proscuitto to melt into the bread!) and top with a heaping tablespoon of the tomato-artichoke mixture.