1. Wash and finely dice tomatoes, discarding the seeds and draining of clear juice. 2. Wash, split and finely chop the spring onions. 3. Add balsamic vinegar, olive oil, 1 tablespoon fresh grated garlic, basil, sea salt and pepper, and gently mix. 4. Cover and set aside, unchilled, for up to three hours. 5. Pre-heat frying pan. 6. Combine 1/3 cup butter thoroughly with 1-1/2 tablespoons grated garlic. 7. Butter both sides of bread slices. 8. Fry bread slices over medium high heat until browned on one side. 9. Flip over, drape with one slice of prosciuotto and one or two cheese slices. 10. Cover and allow bread to brown, meat to go "limp", and cheese to melt. 11. Remove from pan and serve covered with bruschetta mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
