Combine the chopped tomatoes, minced garlic, extra-virgin olive oil, balsamic vinegar, basil, salt, and pepper in a bowl. Let the mixture stand while preparing the burgers, then drain off excess liquid before assembling.

Heat the oven to 400°F. Arrange the prosciutto in a single layer on a parchment-lined baking sheet and bake for 6 to 8 minutes, until browned and crisp; it will firm further as it cools.

Gently mix the ground beef, Parmesan, grated garlic, chopped basil, kosher salt, and black pepper. Divide the mixture into four patties about 3/4 inch thick, making a small indentation in the center of each.

Grill or cook the patties in a hot skillet over medium-high heat for approximately 4 to 5 minutes per side for medium, or until the desired doneness is reached. During the final minute, place one mozzarella slice on each patty, cover briefly, and cook until melted; ground beef should reach 160°F internally.

Lightly brush the cut sides of the ciabatta rolls with olive oil. Toast them on the grill or in a skillet until lightly browned and crisp around the edges.

Place each burger on a toasted roll and spoon the drained tomato bruschetta over the melted mozzarella. Finish each sandwich with one or two pieces of crispy prosciutto and serve immediately.