Heirloom Tomatoes with Goat Cheese on Ciabatta Bread
Photo & Recipe by: hmccallum
-
- Prep
- 15 min
-
- Total
- 25 min
-
- Serving
- 4
Ingredients
- 1 loaf Ciabatta Bread
- ¼ 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
Directions
- Preheat oven to 400 Degrees F
- Split one loaf of Ciabatta bread lengthwise down the center, cut each side into 4 pieces.
- 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.
- 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.
- Serve immediately and enjoy!
Keep On Cooking
- Prep
- 10 min
- Total
- 15 min
Crostini with Honey, Pecans and Thyme
- Prep
- 10 min
- Total
- 0 min
Fall Harvest Cheese Board
- Prep
- 10 min
- Total
- 25 min
