Yield: 4 servings
8 thin slices proscuitto
5 tablespoons extra-virgin olive oil, divided
3 cloves garlic, peeled
1 teaspoon freshly ground pepper
1 9-inch tart shell, baked until crisp

4 tomatoes, or 8 plum tomatoes, sliced thin
2 teaspoons minced rosemary, thyme, or winter savory, or a mixture of these
2 tablespoons freshly ground Parmesan (optional)
Preheat oven to 375 degrees. Briefly whiz proscuitto, 4 tablespoons olive oil, garlic and pepper in a food processor to make a rough puree. Spread onto bottom of tart shell; top with tomatoes, overlapping slightly. Brush with remaining tablespoon of oil and sprinkle with herbs, then Parmesan. Bake 15 to 20 minutes, until heated through. Serve warm.

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