Margherita® Prosciutto with Crispy Tomatoes on Ciabatta
Garlic aioli spread over a toasted ciabatta roll then piled high with polenta-crusted tomatoes, arugula, savory Margherita® Prosciutto.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 3cloves cloves garlic, mashed
- 1teaspoon chopped fresh oregano
- 3teaspoons fresh lemon juice
- 1teaspoon extra-virgin olive oil
- 1dash Dash of salt and pepper
- ½cup grated Parmesan cheese
- ½cup dry yellow polenta
- 1beefsteak tomato or in-season yellow/red heirloom tomato, sliced
- 1tablespoon olive oil
- 1Tuscan ciabatta roll, sliced in half
- 2ounces fresh baby arugula
- ¼pound Margherita® Prosciutto, sliced
Instructions
Step 1
To make the garlic aioli, combine the mashed garlic, oregano, lemon juice, mayonnaise, and olive oil. Stir until well mixed, or beat with a small whisk. Season to taste with salt and pepper.Step 2
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.Step 3
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.Step 4
Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.Step 5
Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.Step 6
Add baby arugula then polenta-parmesan crusted tomatoes.Step 7
Top with sliced Margherita® Prosciutto, close with top half of bread and serve.