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- 3 Roma tomatoes, quartered
- 2 teaspoons dry thyme
- 1/3 cup extra-virgin olive oil, for drizzling
- Salt and pepper
- 5 slices baguette on the bios about 1/4-inch thick
- 5 slices paper-thin Prosciutto Di Parma
- 5 fresh basil leaves
Preheat oven to 200°F.
In a medium bowl, toss the quartered tomatoes with thyme, a drizzle of olive oil, a pinch of salt and pepper.
Place on a baking rack with a sheet tray and bake 2 to 3 hours or until desired texture. The longer they bake the dryer they become. Remove the tomatoes and turn oven heat up to 350°F.
Place baguette slices on another baking sheet and drizzle olive oil, cracked pepper and salt.
Bake 5-7 minutes or until the bread is toasted, let cool for 2 min.
Place 1 large slice of prosciutto on each toast point and then top with two pieces of sundried tomato, 1 large basil leaf and a nice drizzle of extra virgin olive oil.
Finish with cracked pepper. Place on a platter and enjoy!