If you enjoy welsh rarebit for lunch you will love this creamy, spicy, salty prosciutto on toast for breakfast, brunch, lunch and dinner! It's super simple and really tasty - use as much chilli oil as you dare depending on how much spice you like.
To make one round (two slices) you will need
- 4 slices of Rutland Prosciutto
- 1 ripe tomato - sliced thinly
- half a ball of good quality buffalo mozzarella
- some chilli oil - we like Filippo Berio
- 2 slices of your favourite bread - we've used a white sourdough here
- salt and pepper to season
Start with your grill on medium/high and toast one side of the bread until golden - don't over toast it.
Take out from below the grill and immediately turn the grill off and the oven on to 220 degrees c.
Turn the toast over to show the untoasted bread side. Brush with chilli oil.
Add a layer of sliced tomato, season with a little salt and freshly milled black pepper followed by the prosciutto - try to cover the bread edges to stop them catching too quickly in the oven.
Tear the mozzarella and scatter over the top. Add a little more black pepper and another drizzle of chilli oil - to your liking!
Bake in the oven for as long as it takes to melt the mozzarella and colour it a little - probably around 10 minutes but this will depend on the efficiency of your oven!
The tomatoes should have time to soften into the oil and give a lovely, melting texture underneath the crispy prosciutto and creamy cheese. Serve warm and gooey of course!
Order your Rutland Prosciutto here.
We hope you enjoy this recipe! Follow us on Instagram for more foodie inspiration using our British charcuterie - @rutlandcharcute.