Tomato and prosciutto open-faced sandwich
35
Photo, Sian Richards.
Ingredients
1 red beefsteak tomato, sliced into 1/4-in. rounds
1 yellow beefsteak tomato
3 tbsp white balsamic vinegar
2 tbsp olive oil
2 tsp honey
1 tsp Dijon mustard
1 garlic clove, crushed
4 1-in. slices sourdough bread
1/2 130-g log goat cheese, crumbled
4 slices prosciutto
fresh pepper, to season
Instructions
WHISK balsamic vinegar with olive oil, honey and Dijon in a large bowl until combined. Add crushed garlic and tomatoes. Stir to coat. Let stand for 5 min.
TOAST sourdough bread. Stir crumbled goat cheese with vinegar mixture in a small bowl. Spread cheese mixture over sourdough. Top each bread slice with prosciutto and tomatoes. Season with fresh pepper.
In-season ingredient
Tomatoes are sweet and plentiful this time of year. We love the beefsteak variety for its meaty texture and juicy flavour.
Nutrition (per serving)
Calories 375, Protein 16g, Carbohydrates 48g, Fat 14g, Fibre 4g, Sodium 873mg.
Excellent source of Folate.