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Ciabatta Caprese with prosciutto and arugula
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, parchment paper, knife, cutting board
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How-To Videos
Homemade pesto
How to cut tomatoes
How to wash salad
How to clean mushrooms
How to cut an onion
Balsamic reduction
Nutrition per serving
Step 1/ 7
- 1 ciabatta
- 4 tbsp pesto Genovese
- oven
- parchment paper
- knife
Pre-heat the oven to 200°C/390°F. Halve ciabatta and spread pesto on top.
Step 2/ 7
- 3 tomatoes
- 1 onion
- salt
- pepper
- cutting board
Slice tomatoes and onion, lay over the ciabatta, then season with salt and pepper.
Step 3/ 7
- 300 g mushrooms
Slice mushrooms and lay on top.
Step 4/ 7
- 2 mozzarella
Repeat with the mozzarella.
Step 5/ 7
- oven
Put in oven and bake for approx. 15 – 20 min. at 200°C/390°F until mozzarella has melted.
Step 6/ 7
- 50 g prosciutto
Tear prosciutto into small pieces and lay out on hot ciabatta.
Step 7/ 7
- 30 g arugula
- balsamic reduction for serving
Add a good portion of arugula. Tip: drizzle some of your favorite salad sauce or balsamic reduction over it.
Enjoy your meal!
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