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 Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 1014 Calories

Ingredients

• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon chopped fresh oregano
• 1 teaspoon extra-virgin olive oil
• 3 cloves cloves garlic, mashed
• 3 teaspoons fresh lemon juice
• 1 dash Dash of salt and pepper
• ½ cup dry yellow polenta
• 1 beefsteak tomato or in-season yellow/red heirloom tomato, sliced
• 1 Tuscan ciabatta roll, sliced in half
• 2 ounces fresh baby arugula
• ¼ pound Margherita® Prosciutto, sliced

Recipe 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.