Tomato and prosciutto open-faced sandwich
Updated Apr 5, 2017
Chatelaine
Ingredients
1
1
yellow beefsteak tomato
3 tbsp
white balsamic vinegar
2 tbsp
2 tsp
1 tsp
Dijon mustard
1
garlic clove, crushed
4
1-in. slices sourdough bread
1/2 130-g log
goat cheese, crumbled
4 slices
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.
Nutrition
Calories 375, Protein 16 g, Carbohydrates 48 g, Fat 14 g, Fibre 4 g, Sodium 873 mg. Excellent source of FolateIn-season ingredient
Tomatoes are sweet and plentiful this time of year. We love the beefsteak variety for its meaty texture and juicy flavour.
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