Laura Sharrad

Recipe brought to you with the help of our friends at Wine Selectors


  • 1 pack Perfection fresh Mix-a-mato
  • 2 roma tomatoes
  • 1 bunch of basil (save some leaves for Garnish)
  • 1 medium red onion
  • 1 clove of garlic
  • 100g of prosciutto strips
  • 100g of soft goat cheese
  • Olive Oil
  • Balsamic Vinegar 
  • Salt and Pepper
  • 1 loaf of bread of choice (focaccia, baguette, Turkish bread or sourdough)


  1. Dice up tomatoes, onion, garlic and chiffonade your basil and then place in a mixing bowl. Season with salt and pepper, add a very generous drizzle of olive oil and then combine gently with a wooden spoon.
  2. Slice up bread and toast until golden brown (either in the oven or toaster). While the bread is still warm, spread an even layer of goat cheese across the bread.
  3. Fry off prosciutto on medium to low heat until crispy. Remove from the pan and place on a paper towel.
  4. Scoop the bruschetta mixture onto the goat’s cheese, add the remaining basil leaves and a drizzle of balsamic vinegar and top it with the crisp. Then it’s ready to serve on a platter.
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