Prosciutto Antipasto On Crispbread

By Adina Steiman and Paul Kita

Prosciutto Antipasto On Crispbread

4 (1 ratings)
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Fresh tomatoes, salty prosciutto, luscious mozzarella — this open-faced sandwich houses enough deliciousness to evoke envy in sandwiches three times its size.Click here to see 11 Open-Faced Sandwiches for Summer.

servings
1

Ingredients

  • 3 thin slices prosciutto
  • 4-5 arugula leaves
  • 2 grape tomatoes, halved
  • 1 rye crispbread
  • 1 slice mozzarella
  • olive oil, to taste

Directions

  1. Layer the prosciutto, arugula, and grape tomatoes on the crispbread. Top with the mozzarella and a few drops of olive oil.
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