Easter recipes

Hot cross bun prosciutto & cheese toasties

A delicious way to use up leftover hot cross buns.
Hot cross bun prosciutto & cheese toasties with roasted vine-ripened tomatoesPhotography: Con Poulos. Styling: Michele Cranston.

Ready in just 25 minutes, these hot cross bun prosciutto & cheese toasties are the perfect antidote to chocolate excess. A decadent addition to your Easter brunch menu, a tray of prosciutto & cheese toasties will satisfy the adults while the kids enjoy their Easter egg hunt!




Preheat oven to 220°C/200°C fan. Line two large baking trays with baking paper. Cut buns in half horizontally. Place buns on oven trays, cut side-up.


Place the prosciutto and tomatoes on the second tray and drizzle with oil. Place both trays in the oven and bake buns for 4 minutes and prosciutto for 8 minutes or until prosciutto is crisp and golden.


Remove prosciutto from oven and set aside. Divide the quince paste among the bottom halves of the hot cross buns and top with cheddar slices. Turn bun tops over, cross-side facing up and sprinkle the tops with parmesan.


Bake buns and tomatoes for a further 4-5 minutes or until cheese is melted and tomatoes blistered.


Top each bun half with torn prosciutto slices and sandwich with hot cross bun top. Serve with roasted tomatoes.

If you can fit 3 trays in your oven, place tomatoes on a separate tray.

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