Fresh roasted tomato and prosciutto rye with basil pesto – Food & Home Magazine
Try making this delicious roasted tomato and prosciutto rye with basil pesto, perfect for summer evenings eating al fresco.
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Ingredients
- 2 rye bread rolls, halved
- 1 cup freshly harvested cherry tomatoes
- 100 g chevin goat’s milk cheese
- 100 g prosciutto
- 50 g basil pesto
- 2 tbsp olive oil
- 1 tsp salt
- fresh basil leaves to serve
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