Bruschette with sun-dried tomatoes pesto, prosciutto and mozzarella

This morning at the supermarket I noticed an interesting jar of sun-dried tomatoes pâté. I didn't give it much attention until at the charcuterie counter I saw an excellent prosciutto di Norcia at the supermarket that was, sadly, almost finished. This turn of events gave me an idea for a recipe, so I asked for a thick slice of that nice prosciutto, that ended up costing only 2 euros.

Ingredients for 2 people

1. Wholemeal bread with cereals (500g).
2. Sun-dried tomatoes pesto (120g).
3. A thick slice of prosciutto (80g).
4. "Bocconcini" Mozzarellas (160g).
5. Extra virgin olive oil.

Preparation

1. Heat up the oven to about 150 degs.
2. Slice the bread, 2cm thick slices will do, and put it a bit in the oven, until it is crunchy.
3. Cut the prosciutto in chunks and the mozzarelle in thinner slices.
4. Take the bread out, spread some sun-dried tomatoes pesto on it and put prosciutto first, then the mozzarellas. Pour some little extra virgin olive oil as a topping.
5. Put the bruschette in the oven until the mozzarelle melt down a little. They don't have to be stringy in the end, so a couple of heat time will be fine.

Result

Bruschtte are a nice and easy summer dish, to some extent even better than pizza. Pizza is great and all, but anybody can make bruschette in 5 minutes, with any flavor and for the cheapest price. Probably they're also healthier, but the taste alone does justify them.