Margherita® Prosciutto With Crispy Tomatoes On Ciab

Name: Margherita® Prosciutto With Crispy Tomatoes On Ciabatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Garlic Aioli:; 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; 1/2 cup grated Parmesan cheese; 1/2 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; 1/4 pound Margherita(R) Prosciutto, sliced

Servings: persons

Garlic Aioli:
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
1/2 cup grated Parmesan cheese
1/2 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
1/4 pound Margherita(R) Prosciutto, sliced

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 on separate plate. Place sliced tomatoes in the polenta-parmesan mixture, covering both sides to coat.
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.
4
Toast the sliced ciabatta roll in the frying pan until edges become crispy, about 1 minute, then remove from heat.
5
Spread 2 tablespoons garlic aioli to the bottom slice of ciabatta bread.
6
Add baby arugula then polenta-parmesan crusted tomatoes.
7
Top with sliced Margherita(R) Prosciutto, close with top half of bread and serve.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Garlic Aioli:, 3 cloves cloves garlic, mashed, 1 teaspoon chopped fresh oregano, 3 teaspoons fresh lemon juice, and more.

Yes, Margherita® Prosciutto With Crispy Tomatoes On Ciabatta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Margherita® Prosciutto With Crispy Tomatoes On Ciabatta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions