Fresh Tomato, Garlic and Prosciutto Toast

If anyone out there is still reading my blog... Sorry I have been so completely, horribly MIA lately. I started working on getting my MBA this spring, and it is taking up a lot of free time that used to be spent blogging. But don't worry, while education IS important, it is not as important as food. I mean, food is a necessity. You NEED it to live. You don't need Operations Management 624 to live.

So, here is a delightful springtime recipe for you made with FRESH tomatoes. (How excited are we that there are fresh fruits and vegetables again?!) This appetizer is perfect outdoor shenanigans and eating in a hammock among friends and family, as long as you are not as messy as I am and spill the tomato sauce down your white shirt. 

Recipe from the one and only Bobby Flay

2 large, fresh tomatoes
4 cloves garlic
Extra virgin olive oil
8 thick slices of bread
8 slices of Prosciutto 

Quarter the tomatoes and remove as much of the seeds and liquid as possible. Place in the bowl of a food processor with the garlic, 1 tablespoon olive oil, and salt and pepper to taste. Process until everything is a consistently smooth consistency. Let rest for 30 minutes, draining the excess liquid as necessary.

Preheat a grill to medium-high heat (we used a charcoal grill which gave the bread a nice smoky flavor).

Brush olive oil on both sides of each piece of bread. Grill the bread for about 5 minutes on each side. Top with some of the tomato mixture and a slice of Prosciutto. Serve immediately.