Vegetables Tomatillo Tomatillo Toasts with Prosciutto and Manchego 5.0 (2) 1 Review Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, Food & Wine’s Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese. Slideshow: More Tomatillo Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on August 1, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 4 Ingredients Four 1-inch-thick slices of rustic bread 2 tablespoons extra-virgin olive oil, plus more for brushing 1 pound tomatillos—husked, rinsed and halved 1/2 teaspoon crushed red pepper Kosher salt Black pepper 4 ounces thinly sliced prosciutto Shaved Manchego cheese, for topping Directions 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. Working over a medium bowl, grate the tomatillo 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. Spoon the tomatillo mixture evenly on the toasts and top with the prosciutto. Top generously with shaved Manchego and serve right away. Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese. Christopher Testani Make Ahead The grated tomatillo mixture can be refrigerated for up to 3 days. Rate it Print