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  • Prep Time
    15 minutes
  • Cook Time
    25 minutes
  • Servings

Heirloom Tomatoes with Goat Cheese on Ciabatta Bread

PHOTO & RECIPE: hmccallum


  • 1 loaf Ciabatta Bread
  • 1/4 cup Extra-Virgin Olive oil
  • 2 tablespoons Fresh Basil chopped
  • 4 cloves Garlic minced
  • 8 slices Prosciutto thinly sliced
  • 1 pint Vine-ripened Cherry and Grape tomatoes halved
  • 1 small Red onion thinly sliced
  • 1 cup Arugula + more if desired
  • 8 ounces Montchevre® Natural Goat Cheese
  • Balsamic vinegar to drizzle
  • Freshly ground black pepper to own taste


  1. Preheat oven to 400 Degrees F
  2. Split one loaf of Ciabatta bread lengthwise down the center, cut each side into 4 pieces.
  3. In a small bowl combine olive oil, fresh basil, and minced garlic. Using a pastry brush, brush the olive oil combination on each of the slices. Bake in 400 degrees preheated oven until lightly golden. Remove from the oven when done.
  4. Top each slice of Ciabatta bread with thin slices of Prosciutto, Vine-ripened Cherry and Grape tomatoes, Red onion, Arugula, Natural Montchevre Goat Cheese, and drizzle with Balsamic vinegar. Add freshly ground black pepper to top.
  5. Serve immediately and enjoy!