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)
Instructions
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.
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.
Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
Add baby arugula then polenta-parmesan crusted tomatoes.
Top with sliced Margherita® Prosciutto, close with top half of bread and serve.
There's Italian, and then there's Margherita
