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Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

alarm
Total Time:
20 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
1 Servings

A toasted ciabatta roll piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto, and\ finished with a garlic aioli.

A toasted ciabatta roll piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto, and\ finished with a garlic aioli.

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Margherita® Prosciutto with Crispy Tomatoes on Ciabatta
alarm
Total Time:
20 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
1 Servings

Ingredients


Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

Product ImageBoneless Dry Cured Prosciutto
  • 1/4 Pound Margherita® Prosciutto, Sliced1/4 Pound
  • 1 Tuscan Ciabatta Roll, Sliced In Half1
  • 2 Ounces Fresh Baby Arugula2 Ounces
  • 1 Beefsteak Tomato Or In-Season Yellow/Red Heirloom Tomatoes (3-4 Slices)1
  • 1/2 Cup Dry Yellow Polenta1/2 Cup
  • 1/2 Cup Fresh Grated Parmesan Cheese1/2 Cup
  • 1 Tbsp. Olive Oil1 Tbsp.
  • 2 Tbsp. Garlic Aioli2 Tbsp.

Garlic Aioli

  • 3 Mashed Cloves Of Garlic3
  • 1 Tsp. Fresh Oregano1 Tsp.
  • 3 Tsp. Lemon Juice (Fresh If Possible)3 Tsp.
  • 4 Tbsp. Mayonnaise4 Tbsp.
  • 1 Tsp. Extra Virgin Olive Oil1 Tsp.
  • Dash Of Salt And Pepper)

Instructions


  1. In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.

  2. Heat small or medium frying pan to low heat, add a dash olive oil to pan, then add tomatoes. Fry for 1-2 minutes on each side until light brown and crispy, then remove from heat.

  3. Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.

  4. Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.

  5. Add baby arugula then polenta-parmesan crusted tomatoes.

  6. Top with sliced Margherita® Prosciutto, close with top half of bread and serve.

There's Italian, and then there's Margherita

Ingredients


Margherita® Prosciutto with Crispy Tomatoes on Ciabatta

  • 1/4 Pound Margherita® Prosciutto, Sliced1/4 Pound
  • 1 Tuscan Ciabatta Roll, Sliced In Half1
  • 2 Ounces Fresh Baby Arugula2 Ounces
  • 1 Beefsteak Tomato Or In-Season Yellow/Red Heirloom Tomatoes (3-4 Slices)1
  • 1/2 Cup Dry Yellow Polenta1/2 Cup
  • 1/2 Cup Fresh Grated Parmesan Cheese1/2 Cup
  • 1 Tbsp. Olive Oil1 Tbsp.
  • 2 Tbsp. Garlic Aioli2 Tbsp.

Garlic Aioli

  • 3 Mashed Cloves Of Garlic3
  • 1 Tsp. Fresh Oregano1 Tsp.
  • 3 Tsp. Lemon Juice (Fresh If Possible)3 Tsp.
  • 4 Tbsp. Mayonnaise4 Tbsp.
  • 1 Tsp. Extra Virgin Olive Oil1 Tsp.
  • Dash Of Salt And Pepper)

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