The perfect light and delicious family Sunday brunch is minutes away with this simple dish.
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.
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.
Serve with the Mushrooms on brioche.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.