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Cooking with Chef Hermann: Tomatillo Toasts with Prosciutto and Manchego

Tomatillo Toasts with Prosciutto and Manchego (Total 20 min.; Serves 4)


  • Four 1-inch slices of rustic bread
  • 2 Tbsp. extra –virgin olive oil, plus more for brushing
  • 1 lb. tomatillos–husked, rinsed and halved
  • ½ tsp. crushed red pepper
  • Kosher salt and black pepper
  • 4 oz. thinly sliced prosciutto
  • Shave Machego cheese, for topping


  1. 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.
  2. Working over a medium bowl, grated the tomato 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.
  3. Season the tomatillo mixture evenly on the toasts and top with the prosciutto. Top generously with shaved Manchego and serve right away.