Margherita® Prosciutto with Crispy Tomatoes on Ciabatta


  • ¼ pound Margherita® Prosciutto, sliced
  • 2 ounces fresh baby arugula
  • 1 Tuscan ciabatta roll, sliced in half
  • 1 tablespoon olive oil
  • 1 beefsteak tomato or in-season yellow/red heirloom tomato, sliced
  • ½ cup dry yellow polenta
  • ½ cup grated Parmesan cheese
  • + 4 more ingredients
    • 1 teaspoon extra-virgin olive oil
    • 3 teaspoons fresh lemon juice
    • 1 teaspoon chopped fresh oregano
    • 3 cloves cloves garlic, mashed

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. 2. In small or medium mixing bowl, combine grated Parmesan cheese and polenta, then distribute evenly o...

View full recipe at SpringPad


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