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Tomatillo Toasts with Prosciutto and Manchego

Tomatillo Toasts with Prosciutto and Manchego
Total Time 20 minutes
Course Appetizer, Side Dish, starter
Cuisine Mediterranean, tapas
Servings 4


  • Four 1-inch-thick slices of rustic bread
  • 2 tablespoons extra-virgin olive oil plus more for brushing
  • 1 pound tomatillos—husked rinsed and halved
  • 1/2 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • 4 ounces thinly sliced prosciutto
  • Shaved Manchego cheese for topping


  • Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to a work surface.
  • Working over a medium bowl, grate the tomatillo halves on the large holes of a box grater until only the skins remain; discard the skins. Stir in the 2 tablespoons of olive oil and the crushed red pepper. Season generously with salt and black pepper.
  • Spoon the tomatillo mixture evenly on the toasts and top with the prosciutto. Top generously with shaved Manchego and serve right away.


This recipe is sponsored by Mediterranean Supermarket 
Keyword mediterranean tapas, pinchos, side dish, spanish tapas, tapas