Tomato, Parmesan, and Prosciutto Bruschetta

Makes 20-25 servings

2 large beefsteak tomatoes, diced into small cubes
2-3 cloves garlic, minced in a press
1 tsp dried oregano
1 TBSP dijon mustard
1 TBSP balsamic vinegar
2 TBSP, plus additional for croutons, extra-virgin olive oil
1 baguette, cut into 1/2" slices
4 slices prosciutto, pan seared until crispy, then crumble into large pieces
1/2 cup Parmigiano-Reggiano, shaved or grated
Salt and freshly ground pepper

In a medium sized bowl, mix the tomatoes, garlic, oregano, mustard, balsamic vinegar, and the 2 TBSP of olive oil. Season generously with salt and freshly ground black pepper. Cover and let sit in the fridge for at least 25 minutes. The longer it sits, the better the flavor.

Pre-heat broiler to high and position the rack to be in the top third of the oven. On a baking sheet, arrange the slices of baguette in one layer. Brush each slice with olive oil and sprinkle generously with salt and freshly ground pepper. Toast in oven until the edges are golden brown.

Top each slice with the marinated tomatoes, Parmesan, and a piece of prosciutto. Sprinkle with a bit more freshly ground pepper. Serve and devour.