Tomato and prosciutto open-faced sandwich

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Tomato and prosciutto open-faced sandwich

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