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Prosciutto, roasted cherry tomatoes and mushrooms on brioche recipe

Prosciutto, roasted cherry tomatoes and mushrooms on brioche recipe

2 ratings

The perfect light and delicious family Sunday brunch is minutes away with this simple dish. See method

  • Serves 6
  • 10mins to prepare and 5mins to cook
  • 257 calories / serving


  • 2 x 84g pack prosciutto
  • 400g cherry tomatoes on the vine
  • 2 tsp olive oil
  • knob of butter
  • 2 tsp olive oil
  • 400g chestnut mushrooms, finely sliced
  • 2 sprigs thyme, leaves chopped
  • 2 garlic cloves, crushed
  • 2 tbsp crème fraîche
  • 2tbsp parsley, chopped
  • 2 tbsp parsley, chopped
  • 6 brioche rolls, halved

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 21.9g Protein 13g Fibre 2.4g


  1. Heat the grill and line 2 baking sheets with foil. Remove the prosciutto from the packs and lay the slices on one sheet, making sure they don’t overlap. Put the tomatoes on the other tray, drizzle with oil and season.
  2. Cook the prosciutto under the grill first until crisp. Remove and keep warm. Next, grill the cherry tomatoes until they’re nicely roasted and the skins have just started to burst.
  3. For the mushrooms, melt the butter and oil in a pan and fry for 2-3 mins. Add the thyme and garlic, and cook until the mushrooms are soft. Season. Remove from the heat and stir in the crème fraîche and parsley. Set aside.
  4. Toast the brioche halves and spoon the mushrooms on top. Serve with the Prosciutto and roasted cherry tomatoes.

See more Breakfast recipes

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