Ingredients
Margherita® Prosciutto with Crispy Tomatoes on Ciabatta
1/4 Pound
Margherita® Prosciutto, Sliced
1/4 Pound
1
Tuscan Ciabatta Roll, Sliced In Half
1
2 Ounces
Fresh Baby Arugula
2 Ounces
1
Beefsteak Tomato Or In-Season Yellow/Red Heirloom Tomatoes (3-4 Slices)
1
1/2 Cup
Dry Yellow Polenta
1/2 Cup
1/2 Cup
Fresh Grated Parmesan Cheese
1/2 Cup
1 Tbsp.
Olive Oil
1 Tbsp.
2 Tbsp.
Garlic Aioli
2 Tbsp.
Garlic Aioli
3
Mashed Cloves Of Garlic
3
1 Tsp.
Fresh Oregano
1 Tsp.
3 Tsp.
Lemon Juice (Fresh If Possible)
3 Tsp.
4 Tbsp.
Mayonnaise
4 Tbsp.
1 Tsp.
Extra Virgin Olive Oil
1 Tsp.
Dash Of Salt And Pepper)
Directions
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
