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Bruschetta with San Daniele and Grana Padano top

Bruschetta with Grana Padano and Prosciutto di San Daniele

An easy Bruschetta idea
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 15
Author Fiona Maclean


  • 1 Loaf of bread I used a french stick. Any other artisan style bread will work
  • 2 tablespoons Good Quality Olive oil
  • 2-3 cloves Garlic Peeled and cut in half lengthways
  • 2 Tomatoes Chopped
  • 1 handful Fresh Parsley or Basil finely chopped
  • 125 g Prosciutto di San Daniele
  • 50 g Grana Padano Shaved into 'curls'


  1. Slice the bread into 1cm thick slices.
  2. Grill on both sides for 2-3 minutes till golden brown.
  3. While the bread is still warm, rub over a very little cut garlic on one side and drizzle with about half of the olive oil
  4. Top each bruschetta with a small piece of Prosciutto di San Daniele
  5. Chop the tomatoes into small chunks and chop whichever herb you are using finely. Mix the herbs into the tomatoes with what remains of the olive oil and a pinch of salt
  6. Spoon a little tomato mixture onto each bruschetta
  7. Top with curls of Grana Padano
  8. You can serve these warm or prepare in advance and serve cold.