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Mediterranean ham with oven dried tomatoes

This recipe is really good for a late weekend breakfast, especially if you’re in a country which produces delicious cured ham.  The sharpness of the dried tomatoes contrasts with the salty ham, and the oil and basil leaves add a real freshness.

Method (serves 2)

  • Prepare the tomatoes the evening before breakfast.
  • Halve them and toss them in olive oil, salt and pepper.
  • Put them on a baking tray and place in an oven preheated to 180°C.
  • After 10 minutes, turn off the oven and leave the tomatoes in to dry out gently overnight.
  • Toast the sourdough and drizzle it with the olive oil on a plate.
  • Arrange the Parma ham on top, with the tomatoes. 
  • Tear a few basil leaves to scatter on top.


Print this recipe


  • 6 Slices Parma ham
  • 14 Cherry tomatoes
  • 1 tbsp Olive oil
  • 2 Slices sourdough bread
  • Basil leaves


  • Energy: 310.8 Kcal
  • Protein: 14.6g
  • Carbohydrates: 23g
  • of which sugars: 6.2g
  • Fat: 17.5g
  • Fibre: 4g
  • Salt: 2.6g

Approx. nutritional figures per serving size of 230g.

This recipe contains

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