2 tablespoons olive oil
4 cloves of garlic, minced
1(14.5 oz ) can fire roasted diced tomatoes
1/3 cup fresh basil, chopped
thinly sliced Prosciutto
thinly sliced Asiago
thinly sliced mozzarella
Rustic bread, cut into 1/2 inch slices
In a saucepan add olive oil and garlic. Cook until fragrant. Stir in tomatoes and simmer until thickened. Mash sauce until only small chunks are present. Stir in basil. Set aside and keep warm.
Spread one side of sliced bread with pesto. Layer the cheeses and sandwich the Prosciutto in between the cheese. Top with a slice of bread. Drizzle the top of the bread with olive oil and grill weighted down until bread is golden and the cheese is melted throughout.
Serve the marinara sauce on the side for dipping.