Tomato and prosciutto open-faced sandwich
By Chatelaine16
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
- 16 g,
- Carbohydrates
- 48 g,
- Fat
- 14 g,
- Fibre
- 4 g,
- Sodium
- 873 mg.
- Excellent source of
- Folate
FILED UNDER: No Cook sandwiches summer
