TWO BRUSCHETTA

Tomato, Prosciutto, and Parmigiano-Reggiano Bruschetta and Artichoke, Prosciutto, and Ricotta Salata Bruschetta are two quick and easy ways to use day-old bread, economical Prosciutto Ends or Shanks, and a few other ingredients to make tasty antipasti for dinner parties. In summer heat or just when you're pressed for time, bruschetta can stand in for dinner.

TOMATO, PROSCIUTTO, AND PARMIGIANO-REGGIANO BRUSCHETTA

6 thick slices of crusty day-old bread

1/4 cup Terre Bormane Extra Virgin Olive Oil, plus 2 tablespoons (approx.) more for drizzling

2 ripe large tomatoes, diced

1/4 to 1/3 cup Prosciutto End or Shank, cut into small cubes

1/4 pound aged Parmigiano-Reggiano, shaved into thin slices

1/4 cup chopped Italian parsley or basil or a mix of both

Sea Salt and Pepper to taste

Brush the bread slices with olive oil and toast or broil under browned. Cover each slice with diced tomato and diced prosciutto; then cover each bruschetta with a slice or two of Parmigiano and sprinkle with herbs and sea salt and pepper. Run under broiler for a minute or so to slightly melt cheese. Drizzle each bruschetta with a little more olive oil. Serve immediately

ARTICHOKE, PROSCIUTTO, AND RICOTTA SALATA

6 thick slices of crusty day-old bread

1/4 cup Colonna Molise DOP Extra Virgin Olive Oil, plus 2 tablespoons (approx.) more for drizzling

1 Jar Cinquina Marinated Artichokes, drained and sliced

1/4 to 1/3 cup Prosciutto End or Shank, cut into small cubes

1/4 pound Ricotta Salata, shaved into thin slices

1/4 cup Italian parsley, basil, or oregano, or a mix of herbs

Sea Salt and Pepper to taste

Brush each slice of bread with olive oil and either toast or broil until golden brown. Cover each bruschetta with chopped artichokes and prosciutto cubes. Cover each bruschetta with thin slices of ricotta salata and herbs, and sprinkle with salt and pepper. Run under the broiler for a minute just to soften cheese. Drizzle with a little extra virgin olive oil and serve immediately.TomTomato, Prosciutto, and Parmigiano-Reggiano Bruschetta and Artichoke, Prosciutto, and Ricotta Salata Bruschetta are two quick and easy ways to use day-old bread, economical Prosciutto Ends or Shanks, and a few other ingredients to make tasty antipasti for dinner parties. In summer heat or just when you're pressed for time, bruschetta can stand in for dinner.

TOMATO, PROSCIUTTO, AND PARMIGIANO-REGGIANO BRUSCHETTA

• 6 thick slices of crusty day-old bread
• 1/4 cup Terre Bormane Extra Virgin Olive Oil, plus 2 tablespoons (approx.) more for drizzling
• 2 ripe large tomatoes, diced
• 1/4 to 1/3 cup Prosciutto Shank, cut into small cubes
• 1/4 pound aged Parmigiano-Reggiano, shaved into thin slices
• 1/4 cup chopped Italian parsley or basil, or a mix of both
• Sea Salt and Black Pepper to taste

Brush the bread slices with olive oil and toast or broil until browned. Cover each slice with diced tomato and diced prosciutto; then cover each bruschetta with a slice or two of Parmigiano and sprinkle with herbs and sea salt and pepper. Run under broiler for a minute or so to slightly melt cheese. Drizzle each bruschetta with a little more olive oil. Serve immediately.

ARTICHOKE, PROSCIUTTO, AND RICOTTA SALATA BRUSCHETTA

• 6 thick slices of crusty day-old bread
• 1/4 cup Colonna Molise DOP Extra Virgin Olive Oil, plus 2 tablespoons (approx.) more for drizzling
• 1 Jar Cinquina Marinated Artichokes, drained and sliced
• 1/4 to 1/3 cup Prosciutto Shank, cut into small cubes
• 1/4 pound Ricotta Salata, shaved into thin slices
• 1/4 cup Italian parsley, basil, or oregano, or a mix of herbs
• Sea Salt and Pepper to taste

Brush each slice of bread with olive oil and either toast or broil until golden brown. Cover each bruschetta with chopped artichokes and prosciutto cubes. Cover each bruschetta with thin slices of ricotta salata and herbs, and sprinkle with salt and pepper. Run under the broiler for a minute just to soften cheese. Drizzle with a little extra virgin olive oil and serve immediately.