Prosciutto Antipasto On Crispbread

Name: Prosciutto Antipasto On Crispbread
Ingredients: 3 thin slices prosciutto; 4-5 arugula leaves; 2 grape tomatoes, halved; 1 rye crispbread; 1 slice mozzarella; olive oil, to taste

Adina Steiman and Paul Kita|July 16, 2013 3:03 pm EST

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

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