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.

INGRIDIENT

3 cloves cloves garlic, mashed

1 teaspoon chopped fresh oregano

3 teaspoons fresh lemon juice

1 teaspoon extra-virgin olive oil

Dash of salt and pepper

½ cup grated Parmesan cheese

½ cup dry yellow polenta

1 beefsteak tomato or in-season yellow/red heirloom tomato, sliced

1 tablespoon olive oil

1 Tuscan ciabatta roll, sliced in half

2 ounces fresh baby arugula

¼ pound Margherita® Prosciutto, sliced

DIRECTION

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.