Cucumber, Prosciutto, Provalone and Roasted Tomato Canapes


  • 1 hothouse (English) cucumber, sliced as pictured (you may semi-peel it for presentation purposes)
  • Several slices of provolone cheese, cut to about 1-inch squares
  • Several slices of prosciutto, cut to about 3/4-inch squares
  • 1 basket cherry tomatoes
  • 1 TB Bella Sun Luci Extra Virgin Olive Oil
  • 1 sourdough baguette
  • Salt and fresh cracked black pepper to taste
  • 1 package skewer sticks or chopsticks


  • Slice the baguette LAST. It’s simply bread…no oil or anything to preserve it, so keep it as fresh as possible before and after slicing and serving.
  • Roast the tomatoes, seasoned with the olive oil, salt and pepper at 375 for 10 minutes. Remove to a plate to cool.
  • Wrap the prosciutto in the cheese and skewer it to the bread, topped with the cucumber as shown.
  • Balance a cherry tomato strategically on each canapé.

Chef’s notes

  • You can use roasted vegetables (carrots…potatoes…beets…) instead of prosciutto to make this dish vegetarian. You may also want to use different meat instead of the prosciutto (rotisserie chicken…sliced turkey…crisp bacon…)
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