Roast Tomato, Prosciutto, Parmesan, Olive and Italiano Bruschetta

2 pints cherry tomatoes, halved
1 T. Benissimo Italiano Oil
8 slices crusty grilled bread
1/4 cup basil leaves
1/2 cup kalamata olives, pitted
8 slices prosciutto, cut into large bite-size pieces
1/2 cup shaved parmesan
1/4 cup Benissimo Italiano Oil
2 T. Benissimo Barrel Aged Balsamic Vinegar
salt and pepper
  1. Preheat oven to 350 F.
  2. Toss tomatoes with 1 tablespoon Benissimo Italiano Oil, salt and pepper and roast for 20 minutes.
  3. Brush the bread with oil and grill or broil until golden.
  4. To serve, combine tomatoes, olives, prosciutto spoon over the bread and top with the parmesan.
  5. Combine 1/4 cup Benissimo Italiano Oil and 2 tablespoons balsamic vinegar and drizzle over the bruschetta.

Serves 4