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